Beef, asparagus and mushroom stir-fry

Beef, asparagus and mushroom stir-fry

The mix of shiitake and oyster mushrooms goes well with the tender beef and sweet soy sauce in this stir-fry, the fresh asparagus gives it both colour and crunch.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 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

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.

Essential 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.

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Beef, asparagus and mushroom stir-fry

Beef, asparagus and mushroom stir-fry
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