adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef, asparagus and mushroom stir-fry
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Healthy beef stir-fry with asparagus and mushrooms, served over brown rice for a quick midweek meal.
Ingredients:
  • 48.80 gm oyster sauce
  • 42.00 gm salt-reduced soy sauce
  • 40.00 ml Shaoxing wine
  • 4.00 gm brown sugar
  • 5cm-piece ginger, peeled, finely grated
  • 2 garlic cloves, thinly sliced
  • 500g beef eye fillet, thinly sliced
  • 200g (1 cup) brown rice, rinsed, drained
  • 18.20 gm peanut oil
  • 300g mixed mushrooms, wiped, sliced
  • 2 bunches fresh asparagus, trimmed, halved
  • 4 poached eggs, to serve
  • Sesame seeds, to serve
  • Fresh coriander, to serve
Instructions:
  • Mix together the oyster sauce, soy sauce, Shaoxing wine, sugar, half of the ginger, and half of the garlic in a glass or ceramic dish. Add the beef and ensure it is fully coated. Let the mixture sit for 25 minutes to marinate.
  • Cook rice in a pot of salted boiling water for 25 minutes until tender. Drain and set aside.
  • 1. Heat oil in a wok over high heat. Cook beef in two batches for 2-3 minutes until browned. Transfer to a plate, keeping the marinade. 2. Stir-fry remaining ginger and garlic for 1 minute. Add mushroom and cook for 3 minutes until browned. 3. Add asparagus to the wok and stir-fry for 5 minutes. 4. Return beef and mushroom to the wok. Add rice and reserved marinade. Stir-fry for 1-2 minutes until heated through.
  • Portion the mixture into individual serving bowls. Place a perfectly poached egg on top of each bowl. Finish by generously sprinkling sesame seeds and fresh coriander leaves over each serving.

Similar Recipes