This modern twist on meat and veggies takes only 15 minutes to prepare, another 15 minutes to cook and is perfect after a long, hot day outdoors or at work. It also appeals to everyone's taste in the family.
Serves 4
Ingredients
500g beef rump, trimmed of visible fat
1 tablespoon brown sugar
2 tablespoons olive oil
250g snow peas
1 bunch fresh asparagus, cut into 3cm lengths
100g oyster mushrooms
100g shiitake mushrooms
3 tablespoons oyster sauce
1 tablespoons salt-reduced soy sauce
2 tablespoons blanched almonds, (whole or flaked) roasted
To serve
Jasmine rice
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.
5. Serve over a bed of jasmine or basmati rice, sprinkling with almonds.
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