In small bowl, mix together stock, wine and ginger; let stand for 5 minutes. Strain through fine sieve or cheesecloth into bowl, pressing down on ginger to squeeze out juice. Reserve liquid, discarding ginger.

In wok, heat vegetable oil over high heat until it begins to haze over surface. Fry meat, in 3 batches and stirring to separate pieces, until lightly browned, 15 to 20 seconds per batch; remove with slotted spatula or spoon. Set aside. Pour out all but 2 tbsp (30 mL) of the oil from wok; fry shallots until golden, about 1 minute. Add pine nuts and pepper; stir-fry until nuts are slightly darkened, 30 seconds. Stir in hoisin sauce; stir-fry for 10 seconds. Stir in reserved stock mixture and bring to boil; cook for 30 seconds. Add beef; stir-fry until sauce is thickened, about 20 seconds. Scrape onto serving plate. Sprinkle with green onion; garnish with coriander.