Pick over the bean sprouts and discard any seeds.
Add the chopped garlic to the sprouts.
Cut the rump steak into thin slices and then thin strips.
Place the meat in a basin with a pinch of salt, sugar, Ve-Tsin and pepper and 1 teaspoon of peanut oil, soy sauce and 1/2 teaspoon cornflour, blended with 1 teaspoon water.
Work well together.
Heat 4 teaspoons of the oil and fry the bean sprouts in it for 1-1 1/2 minutes, turning and tossing them about.
Transfer the sprouts to a heated dish and keep hot.
Wipe out the pan and get the remaining oil very hot in it.
Fry the crushed clove of garlic in it until a golden colour and then discard the garlic.
Add the prepared steak and cook it for 1-1 1/2 minutes at high heat.
Remove it.
Add to the pan the stock, sherry and pinch of salt, sugar and Ve-Tsin.
Bring to the boil.
Stir in the remaining cornflour, blended with the rest of the water, and boil for 1 1/2 minutes.
Return the steak to the pan and heat through.
Add the bean sprouts.