Recipe and image courtesy of Meat & Livestock Australia
Preparation Time: 20 minutes
Cooking Time: 10 minutes
- 600g rump steak, trimmed of fat and finely sliced
- 1 tbsp canola oil
- 2 cloves garlic, finely chopped
- 4 spring onions, sliced on the diagonal
- 1 carrot, julienne
- 200g mushrooms,
- 1 bunch gai laan, (Chinese broccoli), sliced on diagonal
- 1 tsp AYAM™ Pure Sesame Oil
- 1 tbsp AYAM™ Oyster Sauce
- 1-2 tbsps salt-reduced soy sauce
- Steamed rice, to serve
- Toss steak in oil, have the other ingredients chopped and ready. Heat wok over high heat and add beef in 3-4 batches and cook until just browned on both sides, remove from wok.
- Add garlic and spring onions and cook, stirring, for 10 seconds, then add carrots, mushrooms and gai laan and stir until gai laan stems have softened.
- When vegetables are almost cooked, return meat to wok. Add sesame oil, oyster sauce, soy sauce and a splash of water if sauce starts sticking. Toss until vegetables are coated in sauce.
- Serve with steamed rice.
- Cut vegetables to similar sizes so they'll cook evenly.
- Treat your wok as you would a non-stick pan. Wash very gently in soapy water and dry very well. Do not scrub with a scourer, the black surface you build up from frequent use helps the food not to stick.
- You can substitute other Asian green vegetables for the gai laan, e.g. bok choy, choy sum etc.