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.
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