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Take each piece of napa cabbage and cut the stem off with two angled cuts, like an upside-down V.
Trim away any tough and stringy gristle from the beef. Cut it into smaller chunks. Then, cut perpendicular to the grain of the meat, into ⅛-inch thick slices.
Prepare the sauce for the stir-fry by mixing together light soy sauce, oyster sauce, dark soy sauce, white pepper, sugar, cornstarch, and water.
In a large pot, bring water to a boil.
Heat your wok on high. While the wok heats up, add oil to the marinated beef and give it a quick mix.
Scoop everything out onto a large serving dish, and enjoy!