Preparation steps 1 Soak the wood ear mushrooms for 30 min in a large bowl of warm water. 2 Put the beef in the freezer for 20 min to firm it up. 3 Slice the beef against the grain into thin strips. 4 Mix the beef with half the soy sauce, half the cornflour and a drizzle of oil. 5 Leave the beef to marinate for 20 min. 6 Drain the mushrooms. 7 Cut off the tough stalks from the mushrooms. 8 Cut the mushrooms into bite-sized pieces. 9 Rinse the bamboo shoots. 10 Drain the bamboo shoots. 11 Cut the bamboo shoots into thin slices. 12 Peel the carrot. 13 Cut the carrot on the diagonal into thin slices. 14 Slice the onion. 15 Finely chop the garlic. 16 Grate the ginger. 17 Cut the spring onions into 4 cm lengths, keeping the white and green parts separate. 18 Mix the rest of the cornflour in a small bowl with a little cold water, the oyster sauce, the rest of the soy sauce and the sugar. 19 Rinse the rice in cold water, rubbing it between your fingers, until the water runs almost clear. 20 Drain the rice. 21 Put the rice in a heavy-based saucepan. 22 Cover the rice with cold water to 1.5 cm above the grains. 23 Bring to the boil over high heat. 24 Cover and cook for 12 min over very low heat. 25 Leave the rice to rest off the heat for 10 min without lifting the lid. 26 Meanwhile, heat half the oil in the wok over very high heat. 27 Sear the beef for 1 min 30, spreading it out in the wok. 28 Set the beef aside on a plate. 29 Heat the rest of the oil in the wok. 30 Fry the garlic, ginger and spring onion whites for 30 seconds. 31 Add the onion and the carrot. 32 Stir-fry for 2 min. 33 Add the mushrooms and the bamboo shoots. 34 Stir-fry for 2 min. 35 Return the beef to the wok. 36 Pour in the sauce, stirring it first. 37 Stir-fry for 1 min until the sauce thickens and coats the beef. 38 Off the heat, drizzle with the sesame oil. 39 Add the spring onion greens. 40 Fluff the rice with a spatula. 41 Serve straight away with the rice. 