Stir-Fried Beefwith Ginger and Spring Onion

Combine the beef slices with corn flour, 1 tbsp cooking oil, 0.5 tsp baking soda, 2 tbsp water and a pinch of pepper; mix thoroughly and let the mixture rest for about 20 minutes to marinate.

Heat a wok over high heat until it is very hot, add 1 tbsp oil, then add the marinated beef and stir‑fry quickly for less than a minute until the meat changes colour; transfer the beef to a plate and set aside.

In the same wok, add the remaining 1 tbsp oil, then add the sliced ginger and stir‑fry for 20–30 seconds until fragrant.

Add the sliced onions and continue stir‑frying until they become nearly transparent, about 1–2 minutes.

Return the beef to the wok, pour in the sauce mixture made from oyster sauce, dark soy sauce, light soy sauce and ½ cup water; stir‑fry for another minute to coat the meat evenly.

Add the sliced spring onions, drizzle with sesame oil and Chinese cooking wine, give a final quick stir for 10 seconds, then serve immediately over steamed rice.