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Beef and snow pea stir-fry

Serves 4
Preparation Time 5
Cooking Time 15


500 gbeef rump
1 tbspbrown sugar
2 tbspoil
250 gsnow peas
1bunch baby bok choy, washed and separated into leaves
2 tbspoyster sauce
1 tbspsoy sauce
a handful of bean sprouts (optional)


1Cut the beef across the grain into thin strips. Rub the brown sugar into the beef strips, then add a little of the oil to the beef. Mix well.
2Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3Reheat the wok, add remaining oil and heat. Add the snow peas and bok choy, and stir-fry for 2-3 minutes. Add the combined oyster and soy sauces, stir-fry to mix.
4Return the beef to the wok, toss to combine. Transfer to serving plate, sprinkle with bean sprouts.
5Serving suggestion: Serve with rice.


Slicing the meat across the grain gives a tender result. Cut the meat into thin even strips of the same thickness.
Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.

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