Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).

Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.

Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.

Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.

Discard the oil, leaving behind about 1 tablespoon in the wok.

Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!

Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.

Add the beef and scallions, toss to coat and cook for a further 30 seconds.

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!