14 oz sirloin/striploin steaks, sliced (you can also use rump, rib eye, scotch fillet or flank)

2 tbsp vegetable oil

3 garlic cloves, roughly chopped

1/2 oz piece ginger, finely sliced

4 large dried red chillies, cut into small pieces

7 oz broccolini, sliced in half lengthways

2 baby bok choy, halved

steamed rice, to serve

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine*

½ tsp baking soda

3 tsp corn flour (cornstarch)

Stir-fry sauce:

1 tbsp Chinese salted black beans* (optional)

¼ cup oyster sauce

3 tbsp Chinese Shaoxing wine*

1 tbsp soy sauce

½ tsp dark soy sauce

2 tsp sugar

1½ tsp ground black pepper

2 tsp white vinegar

Combine the steak slices with the marinade ingredients. Mix well. Allow to marinate for only a few minutes.

For the stir-fry sauce, rinse the black beans well and finely chop. To the black beans, add the remaining stir-fry sauce ingredients and mix to combine. Set aside for later.

Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic, ginger and dried chillies. Stir-fry for 10 seconds. Then add the beef and spread the strips out in the pan quickly. Allow to sear for a minute or so before stir-frying. Repeat the spreading and stir-frying technique until the beef is almost cooked. Add the broccolini and stir-fry for a minute. Then add the bok choy and the stir-fry sauce and stir-fry until the bok choy is just wilted and the sauce is thick and glossy. Serve with steamed rice.

Notes:

You can replace Chinese Shaoxing wine with a little apple or pineapple juice if you’d rather not use it.