Beef Wok Stir Fry With Vegetables

1 1/2 tbs vegetable oil
500g lean beef (like rump or fillet steak), cut across the grain into thin strips
1 onion, halved, thinly sliced
1 large pepper, cut into short, thin strips
1 bunch broccollini2 garlic cloves, crushed
1 tbs water
2 tbs oyster sauce
1 1/2 tbs soy sauce
Steamed medium-grain rice, to serve
Heat a large wok over high heat. Once the wok is hot, add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok. Heat until very hot.
It is important to heat the wok before adding the oil, otherwise the oil can end up overheating and burning. 
Add one-third of the beef strips and stir-fry for 1-2 minutes or until the beef is browned and just cooked. Transfer to a plate. Repeat with the beef in two more batches, reheating the wok between each batch. Remove all beef from the wok.
Heat remaining oil in the wok over medium-high heat. Add the onion, pepper, broccollini and garlic. Stir-fry for 2 minutes. Add the water, cover and cook for 30-60 seconds or until the vegetables are just tender.Add the oyster sauce and soy sauce to the wok. Toss well to combine. Add the beef and toss until heated through. Serve immediately with rice.