Beef Stir Fry with Honey Pepper Sauce

SAUCE:--
2½ tbsp GF soy sauce (Note 1)
3 tbsp honey
1½ tbsp Oyster sauce (or Hoisin)
1½ tbsp Chinese cooking wine, mirin or dry sherry (Note 2)
2 tbsp water
½ tsp New York Cut pepper
STIR FRY:--
2 tbsp peanut oil
1 garlic clove, finely minced
½ tsp SIDS CRAZY SALT
½ onion, peeled and sliced
500 g thinly sliced steak suitable for stir frying (Notes 3)

Mix the Sauce ingredients in a bowl.
Heat the oil in a wok or large heavy based frypan over high heat until it is almost smoking.
Add the onion, SIDS CRAZY SALT and garlic and cook for 1 minute until the onion becomes translucent. Keep it moving so the garlic doesn't burn. Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.
Turn the heat down to medium high, pour in Sauce - it will start simmering very quickly! Cook for 1 minute or so until it becomes syrupy - the bubbles will be larger and caramel colour.
Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Don't overcook the beef!
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice.
Recipe Notes:
1. Soy Sauce - Use ordinary all purpose soy sauce or light soy sauce. Do not use dark soy sauce - flavour too intense.
2. Chinese cooking wine is an essential ingredient for making a truly "restaurant standard" Chinese stir fries.
Non alcoholic substitute - sub both the cooking wine AND water with low sodium chicken broth/stock, reduce soy sauce to 2 tbsp.
3. Beef - As with all stir fries, this cooks very quickly so you need to use a decent cut of beef for it. Rule of Thumb: if you'd serve it as a steak, you can stir fry it. Rump, flank, sirloin/strip/Porterhouse, (same thing) t-bone and scotch fillet/boneless rib eye are excellent for this recipe.
Slow cooking cuts, like chuck, are not suitable unless you tenderise it.
Slice the beef against the grain. When you look at the beef, you will notice that the fibres are mostly going in one direction. Place the beef in front of you so the fibres are going left to right. Then cut through the fibres i.e. cut perpendicular to the direction of the fibres. Cutting it this way makes the beef more tender!
Other proteins - terrific with pork, chicken and turkey. (finely sliced)