Ingredients

Method

• 450 g sirloin, rump or fillet, chopped into 5 cm pieces
• 2 T Woolworths peanut or stir-fry oil
• 1½ T brown sugar
• 2 T soya sauce
• 2 t garlic, crushed
• 2 t ginger, crushed
• 125 g mange tout
• 100 g asparagus tips, halved
• 4 blubs pak choi, halved
• 1 x 200 ml bottle Woolworths Asian oyster-flavoured sauce
• a squeeze lemon juice, for serving
• sticky rice, for serving

Method

Ingredients

1. Toss the meat with the oil, sugar and soya sauce. Fry in a very hot pan or wok until dark brown.

2. Add the garlic and ginger. Stir-fry for 30 seconds, then add the vegetables. Stir-fry fora further 2 minutes, then add the oyster sauce and cook until warmed through, about 30 seconds. Add a squeeze of lemon juice and serve with the rice.

Cook’s note: Substitute beef with chicken or tofu. You can add beans and spinach, too.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom