Cut beef into 2 x 1/4 inch slices. Combine soy sauce, 1 tablespoon vegetable oil, wine, cornstarch, and sugar in a large mixing bowl. Add beef; set aside.Cut Jalapeno lengthwise into strips. Cut onions into 1 inch pieces. Cut red pepper lengthwise into 1/4 inch strips.Heat the wok over high heat 1 minute. Drizzle 1 tablespoon vegetable oil into the wok; heat 30 seconds. Add half the beef mixture. Stir fry until well browned. Remove to large bowl. Repeat with remaining 1 tablespoon vegetable oil and beef mixture.Reduce heat to medium. Add ginger, onions, and corn to the wok; stir fry 1 minute. Add Jalapeno and red pepper; stir fry 1 minute.Return beef and any accumulated juices to the wok; add chili oil. Toss to combine; heat through.Serve with rice.