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| Beef stir-fried with oyster sauce, onions & Thai basil Serves 2, with rice. 200 g beef rump – or rib, sirloin or skirt ½ large white onion, cut in half and then into wedges 2 tablespoons vegetable oil 2 to 3 tablespoons chicken stock 2 tablespoons Megachef oyster sauce – more or less, to taste  Pinch of white pepper Handful of Thai basil leaves Marinade: 1 garlic clove 1 cm piece of peeled ginger – optional Pinch of salt Pinch of white pepper Pinch of white sugar Pinch of star anise powder – optional 1 teaspoon light soy sauce 2 tablespoons oyster sauce Slice the meat across the grain, making sure there is a little fat still attached. Using a pestle and mortar, make a coarse paste from the garlic, salt and ginger (if using). Scrape into a bowl, then stir in the pepper, sugar, star anise (if using), soy sauce and oyster sauce. Add the beef and marinate briefly – for about 5 minutes. Heat the wok. Add the onion and dry-fry until slightly charred. Add the beef and allow to caramelise and char slightly, turning once or twice to ensure a deep and even colour. Add the oil and stir-fry over a high heat for a minute. Add the oyster sauce and fry until the beef is starting to colour. Moisten with the stock and season with the oyster sauce, sugar and pepper. Finish with the Thai basil leaves. Serve with steamed rice. Recipe by David Thompson. 
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