Beef, asparagus and mushroom stir-fry

Ingredients

2 tbsp oyster sauce

2 tbsp salt-reduced soy sauce 2 tbsp Shaoxing wine

1 tsp brown sugar 5cm-piece ginger, peeled, finely grated

2 garlic cloves, thinly sliced 500g beef eye fillet, thinly sliced 200g (1 cup) brown rice, rinsed, drained

1 tbsp peanut oil

300g mixed mushrooms, wiped, sliced

2 bunches fresh asparagus, trimmed, halved

4 poached eggs, to serve Sesame seeds, to serve Fresh coriander, to serve

1. Combine the oyster sauce, soy sauce, Shaoxing wine, sugar and half each of the ginger and garlic in a glass or ceramic dish. Add the beef and toss to coat. Set aside for 25 minutes to marinate. serves / 4 prep / 15 minutes cook / 45 minutes

2. Meanwhile, cook the rice in a saucepan of salted boiling water for 25 minutes or until tender. Drain. Set aside.

3. Heat the oil in a wok over high heat. Drain beef, reserving marinade. Cook the beef, in 2 batches, for 2-3 minutes or until browned. Transfer to a plate. Add remaining ginger and garlic and stir-fry for 1 minute or until aromatic. Add mushroom and stir-fry for 3 minutes or until browned. Transfer to the plate with the beef. Add the asparagus to the wok and stir-fry for 5 minutes. Return the beef and mushroom mixture to the wok. Add rice and reserved marinade and stir-fry for 1-2 minutes or until heated through.

4. Divide among serving bowls. Top each with a poached egg. Sprinkle with sesame seeds and coriander leaves.