Add the beef and onion to the wok and stir-fry for 5 mins
Trim the zucchini and slice diagonally
Add carrots, bell pepper, and zucchini and stir-fry for 5mins
Toss in the Chinese leaves, beansprouts and bamboo shoots and heat through for 3 minutes (until the leaves wilt).
Scatter the cashew nuts over the stir-fry.
To make the sauce, mix the sherry, soy sauce, ground ginger, garlic, cornflower and tomato puree. Pour the sauce over the stir-fry and toss until well combined. Allow it to bubble for 3 mins until the juice thickens.
Transfer to warm serving dishes and serve at once.
Notes & Tips
Try and keep to the ingredients above, and to the timing.