ANOTHER FAVOURITE RECIPE FROM HEALTHY LIFE CHINESE SUMMER STIR-FRY Serves 8 METHOD 1. Combine oyster sauce, wine, stock, oil, sugar and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits. 2. Place cornflour in a small bowl. Gradually add remaining sauce. Stir until smooth. Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel. INGREDIENTS 1/3 cup of oyster sauce ¼ cup of chicken stock 3. Add remaining oil to wok over high heat. 1 teaspoon sesame oil Swirl to coat. Add onion and chilli. Stir-fry 2 teaspoons of brown sugar for 2 to 3 minutes or until tender. Return 2 cloves of garlic beef to wok. Add pak choy and Chinese 500g beef rump steam trimmed, thinly broccoli leaves and sauce mixture. Stirsliced. fry for 1 minute or until heated through. 2 teaspoons cornflour Serve with rice. 1 tablespoon vegetable oil 1 red onion cut into wedges 1 long red chilli, thinly sliced 1 bunch Chinese broccoli, leaves and stems separated and sliced 1 red capsicum thinly sliced 100g fresh shitake mushrooms halved Steamed Rice to serve. WWW.HEALTHYLIFE.COM.AU Your nearest Healthy Life store can asssist with select ingredients for this and many other recipes shown on our website.