12 ounces rump steak 1 teaspoon light brown sugar 1 tablespoon light soy sauce 2 teaspoons chinese rice wine or dry sherry 2 teaspoons cornflour paste (cornstarch and water) 4 ounces broccoli 4 ounces baby corn cobs (or bamboo shoots) 4 ounces straw mushrooms (or any other mushroom variety) 1 green onion 1 1/4 cup vegetable oil few small pieces of fresh ginger root 1/2 teaspoon salt 2 tablespoons oyster sauce (you can find this with the Asian foods in a grocery store)
Cut the beef into thin strips. Place in a bowl and add the sugar, soy sauce, rice wine or dry sherry and cornflour paste. Mix well and set aside to marinate for 25-30 min.
Chop the broccoli and baby corn cobs (and mushrooms if large) into bite sized pieces. Cut the green onion into short sections.
Heat the oil in a preheated wok and stir-fry the beef until the color changes.
Remove with a perforated spoon and drain.
Pour off the excess oil, leaving about 2 Tbsp in the wok, then add the vegetables and ginger. Stir-fry for about 2 min with the salt, then add the beef and oyster sauce. Blend well and serve.