Beef with Mushrooms and Oyster Sauce

2 tbsp peanut oil
600g beef rump steak, thinly sliced
1 med red bell pepper (200g), sliced thinly
350g broccoli, cut into florets
2 cloves garlic, crushed
2 tsp cornstarch
1⁄4 cup water
1 tbsp soy sauce
1⁄4 cup oyster sauce
1 tsp sesame oil
2 tbsp rice wine vinegar
150g snow peas, halved lengthwise
150g oyster mushrooms

Heat half of the peanut oil in wok, stir-fry bee, in batches, until browned. Heat remaining peanut oil in wok; stir-fry bell pepper, broccoli, and garlic until vegetables are just tender. Add combined cornstarch, water, sauces, sesame oil and vinegar to wok; bring to a boil. Return beef to wok, add snow peas and mushrooms; stir fry until heated through. Serve with steamed rice.

Share Button

Permanent link to this article: