In a small bowl mix cornstarch with 1 tablespoon of the chicken broth until mixed well. Then combine remaining broth, ponzu and sesame oil and set aside.
Season sliced beef with salt and pepper.
In a wok, heat 2 tablespoons of the canola oil on medium-high heat. Add steak until cooked through (about 3 minutes), transfer to a bowl and set aside.
Add remaining 1 tablespoon oil and cook mushrooms and snow peas until tender (about 5 minutes).
Add green onions, ginger and garlic for about 30 seconds, until fragrant. Return beef to the pan and add the broth mixture. Cook until the sauce thickens (about 2 minutes).
Serve over white rice.
