Slice steak lengthwise (with grain) into 2 equal pieces; slice each half thinly across grain into 1/8-inch/3 mm thick slices.

Mix steak well with 1 tbsp/15 mL water, 1 tbsp/15 mL of the soy sauce, cornstarch, chili powder, coriander, black pepper, cloves and cinnamon.

In separate bowl, mix together 1/3 cup/75 mL water with remaining soy sauce, ketchup, sambal oelek and sugar until sugar is dissolved. Set aside.

In wok or skillet over high heat, bring about 4 cups/1 L salted water to boil; add cabbage and boil for 2 minutes. Add gailan and boil until just tender-crisp, about 2 minutes. Drain; chill under cold water and drain again.

In dry wok over high heat, add oil and heat until hazing over top; add steak and fry, stirring, just until brown on outside, 30 to 60 seconds. Drain through fine sieve over heatproof bowl.

Return 3 tbsp/45 mL oil to wok; add shallots, garlic, ginger and hot peppers, and fry until shallots are golden, about 1 minute. Stir in shrimp paste and stir-fry for 20 seconds. Add carrots and red pepper; stir-fry until tender-crisp, 1 to 2 minutes.

Reduce heat to medium-high; stir in ketchup mixture. Add cabbage, gailan and peanuts; bring to boil and stir-fry for 2 minutes. Increase heat to high; add bean sprouts and steak, and toss together a few times, then transfer to serving dish.

Makes 4 servings.