The recipe I used was from The Book of Wok and Stir-Fry Dishes, a book which my husband bought with him when he moved here.
Beef in Oyster Sauce.
11/2 tablespoons soy sauce
11/2 tablespoons rice wine or dry sherry
450g rump steak, cut crosswise into thin strips
2 tablespoons sesame oil
1cm piece fresh root ginger, peeled and chopped
2 cloves garlic, finely chopped
4 stalks celery, sliced
1 red pepper (capsicum) sliced
115g mushrooms, sliced
4 spring onions, sliced
2 tablespoons oyster sauce
115ml chicken stock or water
In a bowl, combine 2 teaspoons of the cornflour with the soy sauce and the rice wine or dry sherry. Add beef strips and toss to coat well. Allow to stand for 25 mins. heat the wok until very hot. Add oil and swirl to coat wok. add beef strips and stir-fry for 2-3 minutes until browned. Remove to a bowl with a slotted spoon. Add ginger and garlic to remaining oil in wok and stir-fry for 1 minute. Add the celery, pepper(capsicum), mushrooms and spring onion and stir-fry for 2-3 minutes until vegetables begin to soften.
Stir in oyster sauce and combine remaining cornflour with the stock or water, then stir into the wok and bring to the boil. Add reserved beef strips and toss beef and vegetables for 1 minute until sauce thickens and the beef is heated through. Serve with rice and wild rice.
I left out the mushrooms as the Little One doesn't like them. I served it with boiled rice flavoured with 5 spice powder and vegetable stock and steamed bok choy and was gratified to have all plates returned empty!
The wine was a 2005 Cabernet Merlot from Gramps in the Barossa which went down very well and a little too quickly!