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Marinade

300g beef

1tsp baking soda

1tsp oyster sauce

1tsp light soy

1tbs cooking wine

1tsp sugar

2tbs water

1tsp cornflour

½ tsp black pepper

Vegetables

1 large broccoli

1 carrot

1-2 spring onions

2 cloves garlic

Sauce

1tbs oyster sauce

1tsp light soy

1tsp dark soy

1tbs cooking wine

1tsp sugar

1tbs water

1tsp corn flour

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1. Cut beef across grain into 5mm thick slices. Mix all marinade ingredients with beef and massage. Set aside for 30 minutes.

2. Cut broccoli into bit size pieces, slice carrot into thin rounds (45° angle), and spring onion into 5cm pieces. Mince garlic and ginger.

3. Mix all sauce ingredients together and set aside.

4. Heat wok with water and blanch broccoli for 20-30 seconds. Add dash of sesame oil while cooking. Drain and quickly cool broccoli.

5. Heat wok on high heat for a few minutes until smoking, add some cool oil, coat the surface and discard oil.

6. Add 2-3tbs oil back into hot wok and cook beef until lightly browned (75% cooked). Drain beef and oil and set aside.

7. Reheat wok, add 1tbs oil and stirfry vegetables for 2-3 minutes, add small splash of water half way through and continue stirfrying until evaporated.

8. Add beef back into wok with sauce and stirfry until the sauce has thickened and coated all ingredients.

9. Serve with rice.

Note: Don't move beef around too much when firstly added to wok, to stop the beef sticking.