Step 1

Place the cornflour and water in a bowl. Stir in the combined soy sauce and sherry. Add the beef and stir to coat. Cover and place in the fridge for 30 minutes or overnight to marinate.

Step 2

Finely chop the pale section of the shallots. Thinly slice the green section diagonally. Place the chilli and sliced shallot in a medium bowl. Cover with cold water and place in the fridge for 30 minutes or until the chilli and shallot curls.

Step 3

Combine the stock, sugar, extra soy sauce, extra sherry and extra cornflour in a small bowl.

Step 4

Heat 2 teaspoons of the oil in a wok over high heat until just smoking. Add one-quarter of the beef. Stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat, in 3 more batches, with remaining oil and beef, reheating wok between batches.

Step 5

Add the chopped shallot, ginger, garlic, chilli sauce and orange rind to the wok. Stir-fry for 2 minutes or until the shallot softens. Add the beef and stock mixture, and stir-fry for 2 minutes or until the sauce thickens.

Step 6

Drain the chilli and shallot curls. Add three-quarters to the wok. Toss to combine. Transfer the stir-fry to a serving dish. Top with the remaining chilli and shallot curls. Serve with fried rice.