This is a classic Asian dish in our house with fresh beef and what ever vegetables are around, this recipe version uses Chinese broccoli and dried black mushroom.
Slice the beef thinly and marinate in a mixture of sugar, kecap manis, sesame oil and rice wine. Set aside for 15 minutes.
Blanch the Chinese Broccoli in boiling water until the stalks are slightly tender then set aside.
Reserve 3 tablespoons of the mushroom liquid then drain the mushrooms. Remove stems and slice mushrooms.
Heat a little oil in frypan and saute the sliced garlic until lightly brown. Add the mushrooms and Chinese Broccoli and stir fry for 2 minutes.
Add the beef and stir fry for 2 minutes.
In a cup mix the reserved mushroom liquid with a teaspoon of cornflour. Pour in this mixture into the frypan and add oyster sauce. Mix everything together and simmer until the sauce thickens.