Beef, Asparagus & Mushroom

Ingredients

• 500g beef rump
• 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 AYAM™ Oyster Sauce
• 1 tbsp AYAM™ Soy Sauce
• 2 tbsp blanched almonds, (whole or flaked) roasted
• 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.
• 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.
• Return the beef to the wok, toss to combine. Transfer to serving plate, sprinkle with almonds.
• Serving suggestion: Serve with rice.
• 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.