Combine cornstarch, sugar, soy sauce, and broth in a small bowl. Whisk until smooth. Stir in ginger, toss in beef and stir to coat.
Heat 1 tablespoon of vegetable oil over medium heat. Cook and stir broccoli, carrots, pea pods, and onions for 1 minute. Add in cabbage and bok choy. Cover and simmer until vegetables are tender, about 3-4 minutes. Remove from skillet and keep warm.
In same skillet, heat other tablespoon of oil. Add beef strips. Stir and cook until desired doneness, about 2-4 minutes. Return vegetables to skillet, cook and stir until heated through, about 2-3 minutes.
May be served over rice.