250g beef (sirloin, tenderloin or your preferred cut)
2 stalks spring onion
1 large ginger
1 tsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine (sherry can be used as alternative)
1 tsp Chinese rice wine for marinade
2/3 cloves garlic
1 tbsp sesame oil
¼ tsp white pepper
Vegetable oil

Cut beef into slices
Cut spring onions into 5cm lengths, separate white and green parts
Cut the ginger into slices (1.5cm by 4cm)
Use a clove of garlic and cut into slices

Marinate beef slices for a minimum of 10 minutes in:
1 tsp minced garlic
¼ tsp white pepper
1 tbsp sesame oil
1 tsp Chinese rice wine

Use approx 6 tbsp oil and heat to high temperature in wok
Place beef slices into wok and stir fry for 2 minutes
Drain oil from beef
Add 1 tbsp of oil into wok and heat to high temperature
Add sliced garlic, white part of spring onions and ginger.
Sauté for 30 seconds
Add beef slices, oyster sauce, soy sauce and rice wine and cook till beef no longer pink (be careful not to overcook beef)
Add green part of Spring onion and stir fry for 20 seconds
Add Sesame oil and toss then plate.
Serve with Jasmine rice.