Marinade: Marinate the beef in oyster sauce, white pepper, sugar, rice wine, finely diced ginger and salt. Marinate for 30 minutes.
Sauce: Make the sauce by mixing together oyster sauce, sugar and cornflour.
Stir Fry: In a large saucepan of boiling water add salt and a few drops of oil. Add the cabbage and bring back to the boil. Drain and cool in a big bowl of cold water, drain and cut into 5cm lengths. Arrange onto a plate and set aside.
Heat 4 tablespoons oil in a wok over high heat. Stir fry the beef for 2 minutes or until medium done. Remove and set aside. Reserve the oil in the wok.
Reheat the oil in the wok and stir fry the ginger and spring onion until aromatic.
Add the sauce and bring to the boil. Return the beef into the wok and stir fry for 3-4 minutes over high heat.
Pour the beef and sauce over the cabbage and serve.
Chinese flowering cabbage and rice wine can be purchased in Asian speciality shops.