Set a wok/stirfry/skillet on medium high heat. Add some oil (1-2 Tbl.)
Add meat, stir fry until just brown, breaking into smaller bits.
While meat is Browning, clean and chop onion and garlic
When meat just turns brown, add onion, garlic and wine/Sherry
Cook until the onion turns translucent
Add chicken stock
Bring to a boil, then add oyster sauce, soy sauce, sesame oil and ground pepper
Turn heat down to a simmer, cover, simmer for 10 minutes (like my fancy lid?)
Uncover, add peas or peas & carrots, stir for 1 minute
Stir the cornstarch slurry, and drizzle the slurry into the sauce while stirring. The sauce should thicken until it coats a spoon. If it's not thick enough, add more cornstarch slurry (a teaspoon at a time) or simply let the sauce simmer and reduce a bit longer. If it's too thick, add a bit of water/stock.
Put some cooked, hot rice in a bowl.
Serve Cantonese Beef on top of rice
