Prepare all the ingredients.
Cut the meat into thin, bite-sized slices.
Wash the cabbage and cut into fine strips.
Peel the carrots and cut into thin strips.
Cut the carrots into thin strips.
Peel and finely dice the ginger.
Peel and finely chop the garlic.
In a bowl, mix together the cornflour, sugar, sherry and soy sauce.
Pour the peanut oil into a hot wok and stir-fry the meat with the ginger and garlic for 2-3 minutes.
Push to the edge of the wok and place the carrots in the centre. Stir-fry for 1 minute.
Push the carrots to the edge.
Place the cabbage in the centre, saute and stir with the other ingredients. Cook for 1-2 minutes.
Add the soy sauce mixture and sesame oil and bring to the boil. Simmer until heated through and season with lime juice. Divide between plates or bowls and serve garnished with coriander and lime.