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Recipe and image courtesy of Meat & Livestock Australia


Serves 4

Preparation Time: 10 minutes
Cooking Time: 20 minutes


 oyster-sauce-210  soya-sauce-L-210


  • 500g beef rump, cut into thin stir-fry strips
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • 500g pack fresh rice noodles
  • 2 tsp AYAM™ Pure Sesame Oil
  • 1 bunch baby bok choy, washed and separated into leaves
  • 2 tbsp AYAM™ Oyster Sauce
  • 1 tbsp AYAM™ Soy Sauce
  • 2 tsp sesame seeds, toasted
  • sliced fresh red chilli, shredded ginger and spring onions to serve (optional)



  1. Rub the brown sugar into the beef strips, then add a little of the oil to the beef. Mix
  2. well.
  3. Rinse the rice noodles under hot water, gently separate. Pan-fry or steam the noodles until hot, drizzle with sesame oil. Set aside.
  4. Heat the wok, ensure it is hot. Stir-fry the beef strips in three batches, reserving
  5. each cooked batch to rest in a warm bowl. Reheat wok between each batch.
  6. Reheat the wok, add remaining oil and heat. Add the bok choy, stir-fry for one minute. Add combined oyster and soy sauces, stir-fry to mix. Return the beef to the wok, toss to combine.
  7. Place rice noodles on serving plate, add beef stir-fry. Sprinkle with sesame seeds and sliced red chilli if desired. Serve ginger and spring onion shreds on the side.



Tags: _ Beef, lamb, red-meat_ Asian Sauces_ Easy Asian recipes_ Lunch_ All recipes

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