Heat the beef broth in a saucepan over medium high heat until reduce by half.
Pound the beef to tenderize, then slice into strips that measure about 2-inches by 1/2-inches wide.
In a large skillet or wok, brown the meat in oil.
Meanwhile, add the sugar and soy sauce to the reduced beef broth. Pour into skillet over the browned meat. Push the meat to one side and add the vegetables. Cover and simmer about 15 minutes. Serve over rice.