Cook the washed rice as usual and then spread it out on a large plate and let it dry.
For the beef wok, mix the meat well with 1/2 tsp salt, sugar, soy sauce, pepper, 1 tbsp sherry, 4 tbsp water and the cornstarch and add 1 tbsp oil. Peel and finely chop the garlic cloves and ginger root. Cut the spring onions into rings.
Heat the remaining oil in the wok and fry first the garlic and then the ginger and onion rings. Stir constantly with the wok spatula. Add the meat. Add the remaining sherry to the wok. Lightly beat the egg and pour it in, add the rice and stir to combine everything. For the beef wok, cut the cabbage leaves into very fine strips and mix into the rice dish.
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