Cut the beef into thin 2-3mm (⅛") strips across the steak.

Whisk together the cornflour, sugar, light soy sauce, rice wine, Chinkiang vinegar, and MSG in a medium mixing bowl, then add the beef and allow it to sit while you prepare the vegetables.

Place the peas in a sieve and run them under cold water to defrost them.

Peel the onion and cut it into 8 wedges.

Peel and finely dice the garlic cloves.

Peel and grate the ginger.

Thinly slice the green chilli pepper into rings.

Heat a wok over a fiercely high heat and add the cooking oil and throw in the onions, stir fry for 1½-2 minutes.

Add the garlic, ginger and green chilli and stir fry for 15-30 seconds.

Remove the beef from the marinade, add the beef to the wok and stir fry for 2 minutes. I do not colour the meat completely in this process because I want it to be just cooked and really tender in the final dish.

Sprinkle over the curry powder and Chinese five spice and toss to coat.

Pour in the beef stock, water and the marinade and cook until the sauce begins to thicken.

Add the defrosted peas and cook for another minute, then serve.