First prepare the marinade. To do this, cut the ginger root into small cubes. In a bowl, mix soy sauce, brown sugar, ginger root, olive oil, wine and starch.
Beef cut into thin small strips.
Pour the beef sauce, stir and leave for an hour to marinate.
In a heated deep frying pan or wok put the meat with the remains of the sauce and simmer until half-cooked.
Then add rice, sliced strips of red pepper and corn, add the broth (or water) so that lightly covered and simmer until cooked rice with the lid closed over low heat. If desired, red pepper can be added at the end, 5 minutes before the end. Then it will be less boiled. But I personally like it in this version.