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Make the Hunan sauce: Combine all of the sauce ingredients in a bowl and stir to combine.
Heat 1 tablespoon oil in a skillet or wok over high heat. Stir fry until the beef is just done on the inside and getting brown, crispy bits on the outside.
Remove the beef from the pan, add the remaining 1 tablespoon oil, then add the garlic and ginger. Stir fry for about 5 seconds then add the veggies.
When the veggies are half way to tender crisp (about a minute for baby corn, red bell pepper, and broccoli), add the Hunan sauce. It should bubble up and thicken pretty quickly, about a minute or two. Turn off the heat, stir in the beef, and serve.