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Recipe and image courtesy of Meat & Livestock Australia


Serves 4

Preparation Time: 5 minutes
Cooking Time: 15 minutes


 oyster-sauce-210  soya-sauce-L-210


  • 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



  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.
  5. Serving suggestion: Serve with rice.


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.

Tags: _ Beef, lamb, red-meat_ Asian Sauces_ Chinese cuisine_ Lunch_ All recipes

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