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

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