Step 1

Combine beef, garlic, ginger, juice and sugar in medium bowl. Cover; refrigerate 4 hours.

Step 2

Heat half of the oil in heated large wok; stir-fry beef mixture, in batches, until browned.

Step 3

Heat remaining oil in wok; stir-fry onion, broccoli and carrot about 2 minutes or until vegetables are tender.

Step 4

Return beef to wok. Add blended paste, sauce, cornflour and the water; cook, stirring, about 2 minutes or until mixture boils and thickens slightly. Serve sprinkled with rind.