4 cloves of garlic, crushed
few small florets of cauliflower
few small florets of broccoli
1/2 of red capsicum, sliced thinly
1 tablespoon cornflower
1/4 cup (60ml) dark soy sauce
1/3 cup (80ml) sweet sherry
800g beef stake, sliced thinly
1 tablespoons peanut oil
1 tablespoon brown sugar
1 teaspoon sesame oil
8 green onions, sliced thinly
2 red chillies, finely sliced

Combine garlic, cornflower, half the sauce and half the sherry in large bowl. Add beef, mix well and set aside to marinate for at least 30 min.
Heat chargrill and brown stakes for 2 min per side (depending on thickness, you want them to be pink in the middle)
Slice the steak in to thin small pieces and set aside.
Heat peanut oil in wok; stir-fry cauliflower, broccoli, half onions and capsicum with sugar, sesame oil and remaining sauce and sherry; stir-fry until sauce thickens slightly.
Return beef to wok and stir fry until beef strips are mainly gray.
Remove from heat, serve stir-fry sprinkled with onion and chillies.