Beef and snow pea stir-fry

Beef and snow pea stir-fry



Prep Time


Cook Time



500 g beef rump

1 tbsp brown sugar

2 tbsp oil

250 g snow peas

1 bunch baby bok choy, washed and separated into leaves

2 tbsp oyster sauce

1 tbsp soy sauce

a handful of bean sprouts (optional)


  • Cut the beef across the grain into thin sliips. Rub the brown sugar into the beef sliips, then add a little of the oil to the beef. Mix well
  • Heat the wok, ensure it is hot. Stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
  • Reheat the wok, add remaining oil and heat. Add the snow peas and bok choy, and stir-fry for 2-3 minutes. Add the combined oyster and soy sauces, stir-fry to mix
  • Return the beef to the wok, toss to combine. liansfer to serving plate, sprinkle with bean sprouts
  • Serving suggestion: Serve with rice


    Slicing the meat across the grain gives a tender result. Cut the meat into thin even strips of the same thickness Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks
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