If using thin sliced beef, slice across the grain to about the width of two fingers. If using thick sliced beef, cube to about 25mm (1 inch)

...put 3 tablespoons of the sauce into a zip lock bag. Add the beef and squeeze out as much air as possible before sealing. Squeeze well. Refrigerate. Allow to marinate for as long as possible, but at least 30 minutes. Squeeze well occasionally

Add a small amount of oil to your wok, and bring to a medium-high heat. Cook your walnuts in the oil for 1 minute, then remove from the heat and allow to finish cooking in the residual heat. When cooled, spoon in to a bowl

While the beef marinates prepare the stir fry vegetables and add to the bowl with the walnuts

Add the garlic and ginger. Then empty the zip lock bag in to the wok. Keep the remaining sauce to one side for now

Cook until the beef is sizzling and nicely browned on both sides, stirring frequently

Add the vegetables and walnuts, and stir fry for 2-3 minutes

Next, pour in the remainder of the sauce. Simmer for about 10 minutes, stirring occasionally. Use the slurry, a little at a time to thicken the sauce, until it reaches a nice consistency

Serve with some freshly made prawn crackers and some dark soy sauce and/or hoi sin for dipping them

Plate your beef and walnuts with noodles or rice. Garnish with the julienned spring onions...