Prep 10 min·Cook 6 min·Rest 10 min

1. 1You're here
   Step 1.

   Slice the beef across the grain into thin pieces, about 3 mm thick.

   300 g Rump or flank steak

   Knife work

   Wok-chan's tip鑊仔貼士

   Look for the lines running through the meat and cut across them; that is what keeps it tender.
2. 2
   Step 2.

   Mix the beef with the marinade soy, rice wine, sugar and water until absorbed, then the cornflour. Leave for 10 minutes.

   300 g Rump or flank steak1 tbsp Light soy sauce1 tbsp Taiwanese rice wine (mijiu)½ tsp Sugar1 tbsp Water2 tsp Cornflour

   10 minMarinate
3. 3
   Step 3.

   Cut the spring onions into 4 cm lengths, keeping the white and green parts apart. Mix the oyster sauce, soy, dark soy and sugar in a small bowl.

   6 stalks Spring onions1 tbsp Oyster sauce1 tsp Light soy sauce½ tsp Dark soy sauce½ tsp Sugar

4. 4
   Step 4.

   Heat the wok until smoking, add 1½ tbsp oil and spread the beef out in one layer. Leave it 30 seconds, then toss for 30 seconds more until just browned but still pink in places. Tip out onto a plate.

   2 tbsp Cooking oil300 g Rump or flank steak

   1 minStir-fry
5. 5
   Step 5.

   Add the rest of the oil, then the garlic, chilli and spring onion whites. Stir-fry for 30 seconds until fragrant.

   2 tbsp Cooking oil3 cloves Garlic, sliced1 Red chilli, sliced6 stalks Spring onions

   Stir-fry
6. 6
   Step 6.

   Return the beef with the sauce and the spring onion greens and toss over a high heat for about 1 minute until the greens just wilt. Splash the black vinegar down the side of the wok, add the sesame oil, toss once more and serve with rice.

   300 g Rump or flank steak1 tbsp Oyster sauce6 stalks Spring onions1 tsp Chinese black vinegar1 tsp Sesame oil

   1 minStir-fry