BEEF WITH OYSTER SAUCE AND SUPER GREENS
“Velveting your meat keeps it juicy and gives it that glossy look you see in real Chinese stir-fries”
Serves 4
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 10 minutes
sirloin, rump or fillet 450 g, chopped into 5 cm pieces
Woolworths peanut or stir-fry oil 2T brown sugar 1½ T soya sauce 2T garlic 2 t crushed ginger 2 t crushed mange tout 125 g asparagus tips 100 g, halved pak choi 4 bulbs, halved
Woolworths Asian oyster-flavoured sauce 1 x 200 ml bottle lemon juice a squeeze, for serving sticky rice, for serving 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 for a 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. HEALTH-CONSCIOUS, DAIRY-FREE
WINE: Woolworths Adama Cherry Cinsault