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Fry the onions, garlic and ginger in the oil until the onions are translucent.
Add the rest of the ingredients and let cook over fairly high heat for about 7 - 10 minutes, stirring often.
Taste for seasoning: you might want to add 1/2 teaspoon sugar, enough salt, and freshly ground black pepper to taste.
Can be served hot or cold with any roasted or grilled beef.
The sauce will last 2 weeks in the fridge and can be frozen.