Place sliced beef and marinade ingredients (PART E except corn oil) into a bowl and stir for about 2 minutes until combined. Marinate for 2 hours.
Combine seasoning ingredients (PART B) in a bowl and set aside.
When beef marinating is complete, add the corn oil and stir through. Bring 1 litre of water to the boil and add the beef. Stir for 30 seconds then remove from heat and strain immediately. Set aside until required.
Heat the wok. Add 2 of the tablespoons of corn oil, then add the minced garlic and cook until lightly browned. Add the leek and onion. Add the rice wine by pouring it around the wall of the wok.
Add the prepared seasoning and the chili oil, stir and bring to the boil. Add the beef and chopped shallots and bring back to the boil.
Add the reserved potato starch mixed with a little water, add this a little at a time then add the last tablespoon of corn oil. Stir through and serve.