Mix the soy sauce, Madeira or sherry, honey, ginger and garlic together in a bowl.
Pour half the sauce mixture over the sliced meat in a bowl. Toss together with a fork. Set aside, reserving the remaining marinade.
Whisk the corn starch into the remaining marinade and set aside.
Heat 1 tablespoon of the sesame oil in a large frying pan, skillet or wok over medium-high heat.
Add the meat and spread out in a single layer.
Allow to cook for one minute before stirring. Then stir fry until nearly cooked.
Remove to a clean plate and keep warm.
Add the remaining tablespoon of sesame oil to the pan and allow it to come up to temperature.
Add the onion to the pan and stir fry for a moment or two before adding the broccoli, red pepper and mushrooms.
Stir fry until tender crisp.
Return the meat to the pan along with the remaining marinade mixture.
Stir fry constantly as you gradually add the stock, bit by bit, allowing it to thicken as you go. You may not need all the stock.
Serve on four plates or bowls, over cooked brown rice or noodles. Garnish with flat leaf parsley.