Cut the beef with the grain into 2-inch-wide strips.
Cut each strip across the grain into ¼-inch-thick slices.
Combine the beef, ginger, 1 ½ tsp soy sauce, cornstarch, 1 teaspoon of the rice wine, and pepper and stir.
Stir in 1 teaspoon of the oil.
Combine the broth, 1 tsp soy sauce, and the remaining 1 tablespoon rice wine.
Heat a wok over high heat.
Add in the remaining 1 tablespoon oil, the red onions and garlic, then stir-fry 30 seconds or until the onion is wilted.
Push the onion mixture to the sides of the wok, carefully add the beef, and spread it evenly in one layer in the wok.
Cook undisturbed 1 minute, letting the beef begin to sear.
Sprinkle on the curry powder, then stir-fry 30 seconds, or until the beef is lightly browned but not cooked through.
Add the tomato and peas and stir-fry 30 seconds or until well combined.
Add the broth mixture into the wok and stir-fry 30 seconds to 1 minute or until the beef is just cooked through.