Beef stir fry

450g (1 lb) lean beef
1 large egg white
Salt and pepper
1 tblsp rice wine or dry sherry
¼ tsp sesame oil
1 tblsp cornflour or rice flour, or as needed
2 medium or small red onions
1 clove garlic
2 slices ginger
2 spring onions
3 tblsp dark soy sauce
1 tblsp rice wine or dry sherry
1 tsp granulated sugar
oil for  frying

Cut the beef across the grain into thin strips. Add egg white, salt and pepper, 1 tblsp rice wine or dry sherry, sesame oil and cornflour or rice flour. Leave to marinate for 15 - 20 minutes.

Peel and thinly slice onions. Crush or finely chop the garlic. Peel the ginger, if desired, or leave as is. Slice spring onion diagonally into 2.5cm (1″) pieces.

Brown the beef in hot oil for a minute, then stir fry until it is nearly cooked through. Remove from the wok.

Add 2 tblsp oil to the wok. When the oil is hot, add the ginger and garlic. Stir fry for a few seconds until aromatic. Add the onions. Stir fry until onions are softened but not overcooked.

Stir in the dark soy sauce, 1 tblsp rice wine or sherry, and sugar. Return beef to wok. Stir in spring onion. Sprinkle with a few drops of sesame oil if desired.

Serve hot.