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How to make Beef and oyster sauce stir fry

Yield = 4
Prep time: 0:20
Cook time: 0:17
Total time: 0:37

Ingredients

1/4 cup oyster sauce
2 tablespoons dark soy sauce
1 tablespoon shao hsing (Chinese rice wine)
2 teaspoons cornflour
500g beef rump steak, trimmed, thinly sliced
2 tablespoons vegetable oil
4 green onions, cut into 2cm lengths
2 garlic cloves, finely chopped
1 bunch baby choy sum, trimmed, stems and leaves chopped
2 zucchini, halved lengthways, sliced diagonally
Steamed jasmine rice, to serve

Method

Step 1 Combine oyster sauce, soy sauce, shao hsing and cornflour in a bowl. Place beef in a glass or ceramic dish. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits. Set remaining sauce aside.
Step 2 Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the beef for 2 to 3 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining beef in 2 batches. If necessary, carefully wipe the wok clean with a paper towel between batches.
Step 3 Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic. Stir-fry for 1 minute or until fragrant. Add choy sum stems and zucchini. Stir-fry for 2 to 3 minutes or until tender. Return beef to wok. Add choy sum leaves and remaining sauce mixture. Stir-fry for 1 to 2 minutes or until sauce thickens. Serve with rice.