Stir Fried Beef with Oyster Sauce

This is mouthwateringly tasty and ready in a flash.  It's based on an old Ken Hom recipe from Simple Chinese Cookery.  I like to add mushrooms or thinly sliced red pepper for added colour and a bit of crunch.  I've yet to try it with courgette, but I might tonight......

Ingredients
450g lean beef steak
1 tbsp light soy sauce
2 teasp sesame oil
1 tbsp rice wine or dry sherry
2 teasp cornflour
3 tbsp groundnut or sunflower oil
3 tbsp oyster sauce
1 1/2 tbsp finely chopped spring onions, to garnish.
Thickly sliced mushrooms, optional.

Method
Cut the beef into 5 cm long slices and 5mm thick, cutting against the grain of the meat.  Put the meat into a bowl.
Mix the soy sauce, sesame oil, rice wine and cornflour together with the meat and leave to marinate for 20 minutes.
Heat your wok or large frying pan until it is very hot then add the groundnut oil.  When it is very hot and slightly smoking and the beef slices and stir fry for 5 minutes or until lightly browned.
Remove the meat from the pan and drain in a colander set inside a bowl.  Discard the drained oil.
Wipe the wok clean and reheat it over a high heat.  Add the oyster sauce and bring it to a simmer.  Return the beef slices to the wok and toss them thoroughly with the oyster sauce.  Turn the mixture onto a serving dish, garnish with the spring onions and serve at once.  I like to serve this with medium egg noodles drizzled with a tad of sesame oil.