Cantonese stir-fried beef in oyster sauce

• 1 lb Rump or fillet steak
• 1 tsp Salt
• 1 Pepper to taste
• 2 tbsp Cornflour
• 1 Egg white
• 3 slice Fresh root ginger
• 4 Spring onions
• 4 tbsp Corn oil
• 1 tbsp Butter
• 1 1/2 tbsp Beef stock
• 1 tbsp Soy sauce
• 1 1/2 tbsp Oyster sauce
• 1 tbsp Rice wine or dry sherry

1. Cut the beef into thin strips and mix with the salt and pepper.
2. Toss in the corn flour and coat in the egg white, set aside.
3. Shred the ginger, and cut the spring onions slantwise in 1 1/2 inch sections.
4. Heat the oil in a wok or frying pan.
5. When hot, stir fry the ginger in the oil to flavour.
6. Add the beef and stir fry over high heat for about 1 minute.
7. Remove and set aside.
8. Add the butter to the pan when hot stir fry the spring onion for 1 to 2 minutes.
9. Add the stock and soy sauce, and continue to stir fry for 30 seconds.
10. Return the beef to the pan at the oyster sauce and wine or sherry and stir fry over high heat for 30 seconds.

fillet steak, salt, pepper, cornflour, egg, root ginger, spring onions, corn oil, butter, stock, soy sauce, oyster sauce, rice wine

Taken from cookpad.com/us/recipes/366977-cantonese-stir-fried-beef-in-oyster-sauce (may not work)