Cook jasmine rice with 400ml water until tender, about 15 minutes.
Slice beef sirloin against the grain into 5mm strips. Toss with cornstarch and 15ml soy sauce.
Mince garlic and ginger. Trim snow peas and cut diagonally.
Mix oyster sauce, remaining soy sauce, beef stock, sesame oil, and sugar in a bowl.
Heat vegetable oil in wok over high heat until smoking.
Stir-fry beef in batches for 2–3 minutes until browned. Remove and set aside.
Add garlic and ginger to wok, fry for 30 seconds until fragrant.
Add snow peas and stir-fry for 2 minutes until bright green and tender-crisp.
Return beef to wok, pour in sauce mixture, and toss constantly for 1 minute.
Serve beef and snow peas over steamed rice.
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