Beef with Oyster Sauce

300g Rump or Sirloin steak, trimmed
1tsp Sugar
1tbsp Dark soy sauce
2tsp Shaoxing rice wine
2tsp Cornflour
oil, for deep frying
4 Slices of ginger
1 Spring onion, cut into short lengths
75g Snowpeas, ends trimmed
1 Small carrot, thinly sliced
1/2tsp Salt
2-3tbsp Chicken and meat stock
2tbsp Oyster Sauce

1, Cut beef across the grain into thin bite-size slices. Combine with half the sugar, the soy sauce, rice wine, cornflour and 2 tablespoons water. Marinate in the fridge for several hours, or overnight.

2, Fill a wok one quarter full of oil. Heat the oil to 180c or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Cook the beef for 45-50 seconds, stirring to separate the pieces, and remove as soon as the colour changes. Drain well in a colander. Pour the oil from the wok, leaving roughly 2 tablespoons.

3, Reheat the reserved oil over high heat until very hot and stir-fry the ginger and spring onions for 1 minute. Add the snowpeas and carrot and stir-fry for 1 minute, then add the salt, stock and remaining sugar. Stir-fry for a further minute. Toss with the beef and oyster sauce.