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Recipe and image courtesy of Meat & Livestock Australia


Serves 4

Preparation Time: 20 minutes
Cooking Time: 10 minutes


 oyster-sauce-210  sesame-oil-210


  • 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



  1. 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.
  2. 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.
  3. 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.
  4. Serve with steamed rice.



  1. Cut vegetables to similar sizes so they'll cook evenly.
  2. 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.
  3. You can substitute other Asian green vegetables for the gai laan, e.g. bok choy, choy sum etc.


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

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