Contact us


Beef, asparagus and mushroom stir-fry

Share This Recipe



Prep Time


Cook Time



500 g beef rump
1 tbsp brown sugar
2 tbsp oil
250 g snow peas
1 bunch fresh asparagus, cut into 3cm lengths
100 g oyster mushrooms
100 g shiitake mushrooms
3 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp blanched almonds, (whole or flaked) roasted


1 Cut 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.
2 Heat 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.
3 Reheat 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.
4 Return the beef to the wok, toss to combine. Transfer to serving plate, sprinkle with almonds.
5 Serving suggestion: Serve with rice.


1 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.
2 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.