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Beef, asparagus and mushroom stir-fry

Serves

4

Prep Time

5

Cook Time

15

Ingredients

500 gbeef rump
1 tbspbrown sugar
2 tbspoil
250 gsnow peas
1bunch fresh asparagus, cut into 3cm lengths
100 goyster mushrooms
100 gshiitake mushrooms
3 tbspoyster sauce
1 tbspsoy sauce
2 tbspblanched almonds, (whole or flaked) roasted

Method

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 asparagus, and stir-fry for 2-3 minutes. Add the mushrooms stir-fry for 1 minute. 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 almonds.
5Serving suggestion: Serve with rice.

Tips

Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the centre where it will be hottest.
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.

Recipe suggessions based on what you have in your fridge.

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