2.5 cm (1 inch) piece root ginger, peeled and cut into matchsticks
2 garlic cloves, sliced
3 spring onions, sliced diagonally
1 teaspoon Chinese five spice
½ teaspoon chilli flakes (optional)
1 star anise
3 tablespoons oyster sauce
2 tablespoons light soy sauce
1½ tablespoons cornflour, mixed with 1 tablespoon water
600 ml (1 pint) beef stock
500 g (1 lb) fillet or rump steak, thinly sliced
175 g (6 oz) mangetout, shredded
steamed Thai rice, to serve
Heat half the oil in a large saucepan and stir-fry the onion over a medium heat for 4–5 minutes, until softened. Add the ginger, garlic and spring onions, and fry for 2–3 minutes, until softened slightly. Reduce the heat to low, add the spices and cook for 1–2 minutes, until aromatic.
Combine the oyster sauce and soy sauce, add to the cornflour mixture, then stir into the stock and bring to the boil. Simmer for 10 minutes, stirring occasionally.
Meanwhile, heat the remaining oil in a hot wok or frying pan and stir-fry the beef over a high heat for 3–4 minutes, until browned all over. Set aside.
Add the mangetout to the stock, simmer for 2–3 minutes, then add the beef. Spoon into bowls and serve immediately with steamed Thai rice.