Combine all of the marinade ingredients in a large bowl.
Add in the beef and leave to marinate in fridge for 30 minutes.
Put the cabbage and salt into another bowl and mix well to combine.
Leave to stand for 15 minutes then rinse under cold water and drain.
Squeeze out any excess liquid with your hands.
Heat 2 tbsp of the oil in a wok until the surface starts to shimmer slightly.
Add half of the marinated beef and stir fry for 30 seconds, breaking up any lumps with a wooden spoon.
Remove from the wok with a slotted spoon and set to one side.
Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan.
Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds.
Toss in the cabbage, carrot and pepper and stir-fry for a further minute.
Stir through the spring onions, reserving a few for garnish and remove from the heat.
Spoon the beef into a serving bowl, sprinkle with remaining spring onions and serve with rice and sliced chillies.
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