Ingredients
Serves 4Prep time: 5 min
Cooking time: 15 min
500 g beef rump, trimmed of fat
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
Method
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.
Serving suggestion: Serve with rice.