Slice the fillet of beef or your choice of steak into palm sized pieces.
Tenderise each piece with a meat tenderiser or use the back of a kitchen knife or cleaver. This will make your steak very tender to eat.
Marinate beef with the soy sauce, Shaoxing rice wine, white pepper and corn flour. Cling film your bowl and put it in the fridge for at least 30 minutes.
Place all the sauce ingredients in a bowl and set aside.
Pan fry beef in a hot well seasoned wok (or large non stick pan) in a little oil for 20 seconds on each side and set aside.
In a hot wok, add a tablespoon of oil and saute garlic and onion for a minute.
Add the sauce mixture to the pan and cook for a minute.
Add in the corn flour solution to thicken the sauce. You want a sauce that coats the back of a spoon.
Return beef to the wok and lower the heat. Stir in the beef to ensure that each piece is evenly coated.
Serve hot with some steamed rice and some green vegetables on the side.