Beef with ginger and spring onion

Beef with ginger and spring onion
Serves 4:

16oz beef, cut into thin strips
4 stalks of spring onions, batons
1 inch piece of ginger, peeled and sliced
Oil for cooking
1/2 lbs yu choy, chopped
1 bag spinach, chopped
4oz mushrooms, sliced
1 chile

Marinade:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
2 tsp cornflour

Seasoning:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water

1. Marinade the beef and set aside in the refrigerator for a few hours or
overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour
mixture) in a bowl. Heat a wok or heavy based pan on medium heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds. Then add the beef and stir fry briskly until the beef is about 50 percent cooked, which should take only a couple of minutes. Add the greens and mushrooms and get them started.

3. Add the green parts of the spring onions, pour the seasoning
ingredients into the pan and mix evenly. Stir in the corn flour mixture
at the end, turn down the heat to low and simmer for about a minute to
thicken the sauce. Dish out and serve immediately, making sure to avoid
overcooking the beef. The strong flavours of this dish go well with plain
basmati or jasmine rice and spinach/choy.