Marinate meat. Set wok over high heat until hot. Add 2 tablespoons oil. Add beef. Stir fry for 2 minutes or until it shows no pink. Remove and set aside. Heat wok. Add 2 tablespoons oil. Add ginger, garlic and the vegetables. Stir fry for 1 minute. Sprinkle rice wine. Pour in stock. Cover and cook for 3-4 minutes. Add beef and all the remaining seasoning mixture. Mix well until thickened. Note: For more sauce; double the stock and oyster sauce.