Beef in oyster sauce (Haoyou niurou)

1. Slice the sirloin thinly across the grain and mix with the soy sauce, cornflour and 1 tablespoon of oil; leave to rest for 15 minutes.

2. Wash the gai lan (Chinese broccoli) and halve the thicker stems lengthwise; bring the water to the boil with the salt, blanch the gai lan for 1-2 minutes, then drain and lay it on a platter.

3. In a small bowl, stir the oyster sauce, soy sauce, sugar, cornflour and water smooth; finely chop the garlic and ginger.

4. Heat the wok over high heat until very hot, add half the oil, spread out the beef and leave it to sear for 1 minute, then turn and stir-fry for another half minute; remove.

5. In the remaining oil, fry the garlic and ginger for half a minute, return the beef, pour in the sauce and toss until it thickens and turns glossy.

6. Pile the saucy beef onto the gai lan and serve immediately with steamed rice.

Tip: If you can't find gai lan, broccoli or Tenderstem will do – peel the stalks so they cook at the same time as the florets. The beef will be really tender if it rests for at least a quarter of an hour after marinating.