Beef Teriyaki with Baby Corn

1 lb. flank steak (about 2 large steaks)
 1/2 onion (sliced)

8 baby corn

1/2 cup cooking wine
1/4 cup soy sauce

1 tablespoons onion, minced
1 garlic clove, minced
1 tablespoons sugar 

1 cup homemade beef broth

1 tsp oyster sauce

1 teaspoon ginger root, grated

Slice steaks diagonally across the grain into 1/2x1-inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1hour.

Pour 1 tablespoon oil around the top of the preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add baby corn  and stir-fry 4 minutes; remove from wok.
Pour 1 tablespoon oil around top of the wok. Remove steak from the marinade, reserving marinade; add steak to the wok. Stir-fry until browned. Combine cornstarch and reserved marinade, stirring well; stir mixture into beef. Cook, stirring constantly, until thickened. Combine vegetables and rice; place on serving dish. Spoon meat mixture over rice.