Step 2

Heat 2 tbsp oil in a wok over high heat. Stir-fry the beef until golden brown, about 3–4 minutes. Remove and set aside.

Step 3

Add 1 tbsp oil to the wok. Stir-fry the ginger and garlic for a few seconds. Add all the vegetables with the cooking wine and 1 cup of water. Stir-fry for 2–3 minutes.

Step 4

Add the oyster sauce, hot sauce and sugar. Return the beef and add the soy sauce.

Step 5

Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Pour gradually into the wok, stirring, until the sauce reaches the desired thickness. Serve immediately with steamed rice.