1. Combine the beef, soy sauce, cornstarch, sesame oil and pepper in a large bowl.

2. Heat 3 tsp of the peanut oil in a wok over high heat until just smoking. Add half the beef mixture and stir-fry for 1-2 minutes or until brown. Transfer to a heatproof bowl. Repeat with 3 tsp of the remaining oil and the remaining beef mixture, reheating wok between batches.

3. Heat the remaining oil in the wok over medium-high heat until just smoking. Add the onion and stir-fry for 2 minutes or until soft. Add the garlic and half the chives and stir-fry for 1 minute or until aromatic. Add broccolini and stock and stir-fry for 3 minutes or until broccolini is bright green and tender crisp.

4. Return beef to the wok along with the kecap manis and remaining chives, and stir-fry for 1 minute or until mixture boils and thickens. Serve with steamed rice.