Cut the steak across the grain into thin strips. Put in a bowl with the sesame oil, 1 tablespoon
of the Chinese rice wine or sherry and 1 tablespoon of the soy sauce. Mix well, cover and leave to
marinate in the refrigerator for 30 minutes.
In a small bowl, blend together the cornflour with the remaining Chinese rice wine or sherry,
then stir in the pineapple juice,remaining soy sauce, sugar and vinegar. Season with a little salt
and pepper and reserve.
Heat a wok until hot, add 1 tablespoon of the oil, then drain the beef, reserving the marinade,
and stir-fry for 1-2 minutes, or until browned. Remove from the wok and reserve.
Add the remaining oil to the wok then add the carrots and stir-fry for 1 minute, then add the
mangetout and spring onions and stir-fry for a further 1 minute.
Return the beef to the wok with the sauce, reserved marinade and garlic. Continue cooking for 1
minute or until the vegetables are tender and the sauce is bubbling. Turn the stir-fry into a
warmed serving dish, sprinkle with toasted sesame seeds and serve immediately with the Thai