1.Combine beef, ginger and half the wine in a medium bowl. Toss to coat and set aside.
2.Heat half the oil in a hot wok until the surface starts to shimmer. Add half the beef and stir-fry for 30 seconds. Remove with a slotted spoon and set aside.
3.Add remaining oil to wok. Add onion and garlic, and stir-fry until onion is soft.
4.Return beef to the wok and add remaining wine, oyster sauce, soy sauce and sesame oil. Toss together, then add spring onions. Stir-fry for a further minute.
5.Serve with steamed Asian greens, if desired.
Not suitable to freeze or microwave. Serve with steamed rice, if liked.Note