250 gms beef, sliced thinly across the grain. make sure that the pieces are of similar sizes
250 gms choy sum (chinese flowering cabbage), wash, drained and cut or plucked to desired length
5 cloves garlic, thinly sliced
3 cm knob of ginger, cut into thin strips
1/2 tsp sesame oil
7 tbsp chinese cooking wine (can be substituted with dry sherry)
4 tbsp light soya sauce
3 tbsp oyster sauce
1 tsp chicken stock granules
3 tbsp water
marinade the beef with 2 tbsp light soya sauce, sesame oil and 3 tbsp of chinese cooking wine. cover with cling wrap and put in the fridge for at least 30 mins.
heat 2 tbsp oil in a wok and add in 1/3 of the garlic. fry til fragrant and add the choy sum and fry til they turn a darker green, it take a few minutes. dish up and set aside.
heat 2 tbsp oil and turn the flame up to high. before the wok starts smoking, put in the beef and stir fry quickly to prevent uneven and overcooking. fry til just cooked. dish up and add to the choy sum.
turn down the flame to medium and add 1 tbsp of oil. add the remaining garlic and the ginger. stir fry til fragrant. don't let them burn. add the oyster sauce, the chicken granules and the remaining chinese cooking wine and light soya sauce and water. let it come to a boil and turn down the flame to let it simmer for 2 mins. put the beef and the choy sum back into the wok and stir fry to mix and infuse the ingredients. dish up serve hot.