In a bowl, mix together the soy sauce, rice wine (or sherry), and cornstarch. Add the thinly sliced beef and toss to coat. Let it marinate for about 15-20 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of oil. Add the sliced onion and bell pepper, and stir-fry for 2-3 minutes until slightly softened.
Add the minced garlic and ginger to the skillet, and stir-fry for another 30 seconds until fragrant.
Return the cooked beef to the skillet, along with any juices that have accumulated. Add the sugar, beef broth (or water), oyster sauce, and soy sauce. Stir everything together and let it simmer for 2-3 minutes.
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