Step 1

Place the oil, soy sauce, ginger and Chinese cooking wine in a non-metallic bowl and stir to combine. Add the steak and toss until well coated. Cover and refrigerate for 20 minutes to marinate.

Step 2

Heat half the extra peanut oil in a wok or large, deep non-stick frying pan over high heat. Drain the marinated beef (reserving the marinade) and cook, in batches, for 2-3 minutes or until browned.

Step 3

Combine the cornflour and beef stock and whisk until it forms a smooth consistency.

Step 4

Wipe the wok clean. Add the remaining peanut oil and onion and cook over high heat for 2 minutes. Add the broccoli and stir-fry for another 3 minutes. Return all the meat to the wok, along with any cooking juices, the reserved marinade and the cornflour mixture and simmer for 1 minute. Add the snow peas and honey and cook for another 1 minute. Divide between serving bowls and serve with steamed rice.