• 1 tablespoon soy sauce
  • 1/4 cup Changs oyster sauce
  • 1 1/2 tablespoons peanut oil
  • 750g beef rump steak, trimmed, thinly sliced
  • 1/2 medium brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 6 green onions, sliced
  • 1 cup shredded Chinese cabbage (wombok)
  • 150g snow peas, trimmed, halved
  • 1 quantity Easy fried rice, to serve (see related recipe)
  • Step 1 Combine soy sauce and oyster sauce in a small bowl. Heat a large wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Stir-fry beef, in 3 batches, for 2 to 3 minutes or until just cooked through. Transfer to a bowl.
  • Step 2 Add remaining oil to wok. Swirl to coat. Add brown onion. Stir-fry for 1 minute or until softened. Add garlic and ginger. Stir-fry for 30 seconds or until fragrant.
  • Step 3 Return beef and any juices to wok. Add green onion, cabbage, snow peas and soy sauce mixture. Stir-fry for 2 minutes or until vegetables are tender and sauce has thickened slightly. Serve with Easy fried rice.