Dry fry/seal the meat for 20 seconds on each side and put in a deep pan.
Add the sugar and garlic to the water and pour over the meat. Simmer on a low heat with a tight lid on for 2-4 hours or until the meat is tender.
Finely chop the capsicum, celery and ginger.
Drain off the meat and SAVE the liquid.
Coat the meat in the cornflour and fry off until just browned in the oil.
Add the chopped capsicum, celery and ginger and fry for a further minute.
Pour over the remaining meat juices and the soy and simmer for a few minutes or until the liquid thickens a bit (I prefer the sauce a little thin and the veggies al dente, but use more cornflour if you'd like a thicker sauce) Also this is the point at which I taste the sauce and season to taste!
Remove from the heat and sprinkle in the chopped spring onions. Done!
I like to serve this with sticky rice or a hearty portion of mashed potatoes.
You could also use a crock pot/slow cooker to braise the beef, this way you can leave it on for 4 hours, go about your business and just do the coating, frying and sauce bit when you're ready to eat.