For Chinese beef stew, you will need:

2lb or 900g beef stewing steak cubes
350g white mushrooms, cleaned and cut into quarters
1 large onion, cut into strips
1 Chinese leaf cabbage, chopped into large pieces
3 thick slices of root ginger
2 green / spring onions, chopped
1 clove of garlic, thinly sliced
8 tbsp oyster sauce
2 tbsp soya sauce
2 tsp sugar
1 tsp salt
4 tbsp groundnut or sunflower oil
2 tbsp corn flour
water

(serves 6)

In a large lidded saucepan or wok, heat 1 tbsp oil and fry the mushrooms over medium heat until just cooked. Transfer to a dish and set aside for later. Repeat with the chinese leaf cabbage and again set aside.

Put 2 tbsp oil in the emptied pan and fry the onion strips and the ginger slices over medium/high heat for two minutes. When the oil is hot, add the beef and fry until the meat has browned on the outside. Add the sauces, sugar and salt and enough water to cover everything. Bring to boil and turn down to a mere simmer. Cover and simmer for 1 hr 30 mins, checking from time to time that it is not boiling dry or sticking to the pan, adding more water if necessary.

Add the mushrooms and Chinese leaf cabbage, bring back to boil over medium/high heat and turn down to a simmer, cover and cook for another 30 minutes.

Mix the corn flour in a little cold water. Add to the stew, stirring all the time to avoid lumps. Turn up the heat until the corn flour mixture thickens the sauce. Transfer into serving bowls and sprinkle the chopped green/spring onion on top. Serve with steamed rice.