In a bowl, mix 1 tbsp rice wine, egg white, and a pinch of salt and pepper. Sprinkle in the cornstarch and mix until the mixture becomes pasty. Add the flank steak pieces and combine. Let marinate in the refrigerator for 30 minutes.
Heat a wok to medium-high heat. Add 2 cups of the vegetable oil and let heat. Add the beef slices and cook for 2 minutes. Remove from wok.
In the same wok, add ginger and garlic. Stir fry for 30 seconds. Add 1 tbsp rice wine, chicken stock, and soy sauce. Bring to a boil. Add carrots, onions, and broccoli, and cook for 5 minutes. Add the beef, mixing all the ingredients together.
Season with soy sauce, salt, and pepper to taste.