Rump, skirt, flat iron, sirloin or Scotch fillet could be used in this dish. Trim off any silver skin, then put the beef into the freezer for 30-60 minutes. This helps with slicing the beef thinly. Any seasonal vegetables could be added here – I tend quickly blanch vegetables that take a longer time to cook such as broccoli and cauliflower to make cooking in the wok faster.

1. In a bowl mix together the soy and oyster sauces, Shaoxing wine, cornflour and sesame oil.

2. Add the beef and set aside, ideally for at least 30 minutes before cooking.

3. Blanch the broccoli in boiling, salted water for a couple of minutes, then drain and refresh.

4. Heat a little vegetable oil in a wok or a large, heavy frying pan, add the meat in batches to brown, remove and set aside.

5. Fry the onion until softened, add the garlic, capsicum, carrot and celery and stir-fry for a few minutes, then add the broccoli and cook for a few more minutes.

6. Add the beef back to the pan, scatter over the pepper and stir.

7. If you prefer the mix slightly saucy add 1/2 cup of water or beef stock to the pan at the end.

8. Serve with rice or noodles.

Enjoy!