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Combine the beef with all marinade ingredients and leave to marinate for 15-20 minutes.
In a small bowl, whisk together all sauce ingredients until combined.
Heat a large non-stick wok or frying pan over high heat and lightly coat with olive oil spray.
Cook the beef in two batches for 2-3 minutes until nicely browned. Remove and set aside.
Spray the pan again and cook the onion for 2-3 minutes until softened.
Add the garlic, ginger and dried chilli (if using) and cook for 30 seconds until fragrant.
Pour in the sauce and simmer for 1-2 minutes until it begins to thicken.
Return the beef to the pan and toss until everything is coated.
Stir through the spring onions and cook for another minute.
Divide between four bowls and serve with ½ cup cooked jasmine rice per serve.