Stir Fried Beef

This is my very first foray into stir frying beef. After taking inspiration from Simcooks, I proceeded to the supermarket, bought myself some beef flank slices, spring onions and ginger and did this. As I did not memorise her recipe, I more or less guessed the seasoning involved. There was an added bit of anxiety as we had two friends over for dinner and I was going to serve them something I am cooking for the first time. Glad they liked it.
Some of the beef flank slices were a bit chewy – must be the ligaments or tendon or what-not. If you see some whitish looking “rubber” in the meat, just slice it offThis is my recipe for Stir Fried Beef with Ginger and Spring Onions
Ingredients
　　350 grammes of beef flank or tender slices
　　8 slices of old ginger (have more if you are using young ginger)
　　5 cloves of garlic (chopped)
　　3 stalks spring onions (cut to 6 cm lengths)
　　30 ml warm water
　　Corn starch (add 1 tablespoon corn flour to 3 tablespoons of water and mix well)
　　1 1/2 tablespoons Cooking oil (palm oil)
Seasoning
　　2 teaspoons oyster sauce
　　Salt to taste
　　a dash of white pepper powder
　　a dash of black pepper powder
　　1 teaspoon chinese cooking wine
Method
Heat oil in wok and fry ginger till aromatic. Add garlic and continue to saute till beginning to brown. Add beef and spring onions and stir fry whilst adding seasoning. Stir fry till beef changes colour like above. Finally, add about 2 tablespoons of corn starch and stir well prior to serving.If you find it too dry, add water gradually. If you added too much water, add a bit of corn starch to thicken the gravy.