I have,t got the one for beef that you want Eggy Oz could probably help but here is one for chicken by Ken Hom you could substitute the chicken thigh meat for thinly slice rump steak.Hope this helps

CHINESE-STYLE CHICKEN WITH BROCCOLI
by Ken Hom
Serves 4

450g/1lb boneless, skinless chicken thighs, cut into 5cm/2in pieces
1 tbsp light soy sauce
2 tsp Shaoxing rice wine or dry sherry
1 tsp salt
1 tsp freshly ground black pepper
3 tsp sesame oil
2 tsp cornflour
450g/1lb fresh Chinese or ordinary broccoli
11/2 tbsp groundnut oil
2 tbsp coarsely chopped garlic
2 tbsp finely shredded fresh ginger
2 large red Thai chillies, seeded and sliced
2 tbsp Thai fish sauce (nam pla) or light soy sauce
3-5 tbsp chicken stock (good quality) or water
2 tbsp oyster sauce
boiled Thai fragrant rice, to serve

Place the chicken is a non-metallic bowl and add the soy sauce, rice wine or sherry, salt, half a teaspoon of the pepper, one teaspoon of the sesame oil and the cornflour. Mix well to combine and place in the fridge to marinate for 30 minutes.

If you are using Chinese broccoli, cut it into 4cm/11/2in segments. If you are using ordinary, separate the broccoli heads into small florets, then peel and slice the stems. Blanch in a pan of boiling salted water for 1-2 minutes until just tender, then immerse in cold water. Drain thoroughly.

Heat a wok or large frying pan over a high heat until it is hot. Add the groundnut oil, and when it is slightly smoking, add the garlic, ginger and the remaining half a teaspoon of pepper. Stir-fry for a few seconds, add the chicken, then stir-fry for 4 minutes or until the chicken is sealed and browned.

Add the blanched broccoli, chillies and fish sauce to the pan, adding the stock or water as needed. Stir-fry at a moderate to high heat for 4 minutes or until the chicken is cooked and the broccoli is heated through. Add the oyster sauce and the remaining two teaspoons of sesame oil and stir-fry for another 2 minutes. Serve at once with some rice, if liked.