1. Heat the oil in a wok to smoking, add the beef and stir-fry for a minute to seal. Add the thinly sliced onion and  minced garlic. Stir-fry another minute. Add the oyster sauce, 2 tbsp fish sauce, palm sugar and water and keep stir-frying to combine. Add the broccoli and stir-fry briefly. Mix in the pickled ginger then transfer to a serving plate. Serve with the condiment.
2. To make the condiment, slice the chillies and combine with the vinegar and 1 tbsp of fish sauce.

The origins of this classic stir-fry are Chinese but the Thais have tweaked the dish and added the characteristic flavour of fish sauce. It's usually served with a vinegar and chilli condiment to liven things up. Pickled ginger can be bought in most big supermarkets or just use a tablespoon of shredded fresh ginger and add with the garlic. Don't overload the wok with too much meat or too many vegetables. Other vegetables such as broccolini, cauli­flower, asparagus or snowpeas work just as well as the broccoli.