Chinese Style Beef (Or Kangaroo) Steak - cooking recipe

Ingredients

500 g thin rump steak or 500 g kangaroo steaks
2 medium onions
8 tablespoons vegetable oil
Marinade
2 tablespoons cornflour
2 tablespoons chinese rice wine
1 1/2 tablespoons dark soya sauce
2 garlic cloves, crushed
Sauce
1 tablespoon Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons ketjap manis
4 tablespoons water
1 tablespoon lemon juice

Preparation

Have steaks sliced 1/2 inch thin.
Lightly pound both sides of the meat and cut into pieces slightly larger than the size of your hand.
Place meat in shallow dish for marinating.
Mix marinade ingredients together and pour over meat ensuring it is well coated.
Set aside for at least one hour.
Cut peeled onion into small wedges.
Combine sauce ingredients in small bowl.
Heat 3 dessertspoons oil in wok and stir fry onion until transparent, transfer to dish and keep warm.
Heat remaining oil in wok and place steaks flat on base - do not stir fry but leave until browned and then turn them to brown on other side (1 to 11/2 minutes each side depending on thickness). Avoid crowding the wok - steak can be cooked in batches and kept warm with onions.
Once all meat has been cooked, drain off excess oil and add back steak pieces with the previously combined sauce ingredients and cook until the sauce thickens slightly.
Add back onions and stir to combine.
Serve with braised vegies and boiled rice.