Beef, asparagus and mushroom stir-fry

Serves

Prep Time

Cook Time

Ingredients

500g Beef rump, cut into thin stir-fry spips

1 tbsp Brown sugar

2 tbsp Oil

250g Snow peas

1 bunch Fresh asparagus, cut into 3cm lengths

100g Oyster mushrooms

100g Shiitake mushrooms

3 tbsp Oyster sauce

1 tbsp Soy sauce

2 tbsp Blanched almonds, (whole or flaked) roasted

Steamed rice to serve

Rub the brown sugar into the beef sliips, then add a little of the oil to the beef. Mix well
Heat the wok, ensure it is hot. Stir-fry the beef sliips in three batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
Reheat the wok, add remaining oil and heat. Add the snow peas and asparagus, and stir-fry for 1-2 minutes. Add the mushrooms stir-fry for one minute. Add combined oyster and soy sauces, stir-fry to mix
Return the beef to the wok, toss to combine. liansfer to serving plate, sprinkle with almonds. Serve with rice