Slice beef into thin slices and put in a glass bowl.
Add garlic, ginger, 1 TBSP soy sauce and sherry, toss to coat.
Allow to stand at room temperature for 30 minutes.
Combine remaining soy sauce, sherry, broth, cornstarch, sugar, and salt. Set aside.
Add oil to a wok or a pan and heat for 1 minute.
Drain meat and add to the pan, stir fry for 7-9 minutes.
Remove meat and add vegetables, cover and cook 3 minutes. Reduce heat.
Stir meat and vegetables together. Stir until thick.
Serve over rice.