Place beef in a bowl and add the corn starch, rice wine, soy sauce, oyster sauce, and sesame oil. Toss well to combine.
Heat 1 tablespoon of oil in a wok or skillet over high heat, add the beef and stir-fry until the beef is no longer in pink. Transfer the beef to a plate.
Heat the rest of the oil in a wok, add the ginger and garlic, stir fry until fragrant, about 30-45 seconds.
Add the green onion and beef to the wok and toss together to heat through.
Serve hot over steamed rice.