Oyster Sauce Beef

Slice 300 g beef tenderloin 2–3 mm thick against the grain. Mix with 1 tsp light soy sauce and 15 ml water until absorbed. Add 2 level tsp starch, then 5 ml oil. Marinate in the refrigerator for 15 minutes until lightly coated with no dry starch; complete Step 2 during the wait.

Prepare 3 thin ginger slices. Mince 2 garlic cloves. Cut 2 spring onions into 3 cm lengths, separating whites and greens. In a small bowl, stir 2 tbsp oyster sauce with the remaining 30 ml water until smooth.

Heat the wok over medium-high heat and coat with 10 ml oil. Add the beef and separate the slices. Stir-fry for about 60–90 seconds until the surfaces just turn opaque, then transfer to a clean bowl; finish cooking in Step 5. Work in batches if crowded to avoid pooling liquid.

Reduce the same wok to medium heat and add the remaining 5 ml oil. Stir-fry all the ginger, minced garlic and spring onion whites for about 20–30 seconds, until fragrant but the garlic has not browned. Move straight to Step 5.

Return all the beef and its juices, then add all the sauce from Step 2. Toss over medium-high heat for about 1–2 minutes, until the beef is cooked through and lightly glazed. Add all the green onion tops and toss until just wilted, then plate. If watery, push the beef aside, briefly reduce the sauce, and toss again without prolonged cooking.