Ginger onion beef

Ingredients

• 400g (14 oz) flank steak, sliced thin against the grain
• 1 yellow onion, diced large
• 4 spring onions, sliced thick
• thumb-sized piece of ginger, julienned
• heaped tsp cornflour (cornstarch), dissolved in three times the amount of water
• 3 tbsp peanut oil
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1/2 tsp white pepper

Directions

1. Preheat a wok over high heat, add the peanut oil and heat until very hot. Once hot, add the yellow onion and toss, cooking for 1 minute before adding the beef and ginger. Stir well, then flatten the mixture in the wok and leave to cook on high heat without stirring for 3-4 minutes to allow the beef to brown.
2. Once the beef is 60% cooked, add the soy sauce and oyster sauce around the edge of the wok. Also, add the white pepper and spring onions, then toss everything well to combine.
3. Stir in the cornflour slurry, adding a splash of water if necessary, and cook for a further 2 minutes until everything is well combined and the sauce has thickened slight

Recipe notes