To prepare the sauce, combine in a small bowl the beef broth, 2 tablespoons HOLLAND HOUSE Sherry Cooking Wine, cornstarch, soy sauce, and sugar; mix well. Set aside. In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute. Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. Heat remaining 1 tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently. Add vegetables; cook until thoroughly heated. Serve over cooked rice.