🟡
Medium
Ingredients
- 500 g beef sirloin, sliced thin
- 200 g fresh asparagus, cut diagonally
- 150 g snap peas
- 100 g spring onions, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 cups cooked steamed rice
- to taste salt and white pepper
Instructions
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1Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until smoking.
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2Add beef slices in a single layer and cook without stirring for 2-3 minutes until browned. Stir and cook another 2 minutes until cooked through. Remove and set aside.
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3Add remaining tablespoon of oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
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4Add asparagus and snap peas, stir-fry for 3-4 minutes until tender-crisp.
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5Add spring onions and cook for 1 minute.
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6Return beef to the wok and add soy sauce, oyster sauce, and sesame oil. Toss well.
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7Pour in cornstarch slurry and stir constantly for 1 minute until sauce thickens and coats all ingredients.
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8Season with salt and white pepper to taste.
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9Serve immediately over hot steamed rice.