Some tricks for working with an electric stovetop.
Marinate your meat. I find blade steak or rump works well this way. But make sure to cut it *very thin across the grain, and then pound it with a meat mallet or cleaver (blunt edge) befor your marinate.
Get the wok/pan as hot as you can until it's smoking, add oil then you only need toss and sear until the meat has *just turned brown, just until the pink disappears, and. do it it small batches and remove to a plate once done. It really doesn't take long - with constant movement of the pieces it takes 30 secs (as you'll be cooking it further later) This is to keep the heat to the maximum it can be and not to stew the meat but to fry it.
Then do your aromatics, i.e. garlic, ginger and onion, plus any spices you want until they are nice and flavoursome, don't burn that garlic or you'll have to start again. It will be bitter and inedible. Then add your stock, sauces, cornflour slurry, wait until it thickens, and pop the beef with any juices back in. Quickly reheat and serve - NOW. Otherwise the beef will toughen up.
It is really a matter of having everything in place and having the phone off the hook and members of the household (if any) otherwise occupied. And make sure you have rice/noodles/veg prepared before you put the beef in. This is what I do and dare I say it, I get a god result. tender hot beef in a sauce. Yummers.
Hope this has helped in some way. It's from a home cooking point of view, not pro, so take what applies to your situation.