Instructions: Slice beef finely, cut into thin strips, combine in bowl with teriyaki sauce, garlic, ginger and 1/2 the cornflour, stand 30 minutes.

Peel and slice onions, carrots. Seed and cut capsicum into thin strips.

Blend remaining cornflour with sherry, soy sauce, oyster sauce, water lemon juice and sugar.

Heat 1/2 of the oil in wok, add beef in batches, stir-fry over high heat, remove from wok and set aside.

Heat remaining oil in wok. Add onion and carrot, stir-fry few minutes or until just soft, add peppers, stir-fry 2 minutes, add beef.

Add sherry mixture to wok, stir until sauce boils and thickens.

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