Have I ever told you how much Bart hates stir-fries? Well, it’s with immense passion – “too much vegetables, not enough meat” whinge whinge whinge. Well tonight I may have won him over 😀 I have realized that to win Bart over in the stir-fry department the meat to vegetable ratio has to at least be 2:1 and it has to be full of flavour, which this dish is, and I now marking as man-approved 😀
– 400g of skirt steak or rump, sliced finely
– 1 bunch of asparagus, cut into 2cm lengths
– 1 medium onion, sliced into thin wedges
– 1 clove of garlic, grated
– 1cm piece of ginger, grated
– 2 lengths of spring onion, sliced
– 2 1/2 tablespoons of oyster sauce
– 4 tablespoons of soy sauce
– 1 1/2 tablespoons of rice wine vinegar
– 2 teaspoons of pure sesame oil
– sesame seeds
– chilli flakes *optional
1. Heat a wok up to a fairly high heat. Add a teaspoon of neutral oil and quickly stir fry the asparagus and onion. Set aside.
2. Then stir-fry meat in batches, until browned and just cooked. Set aside.
3. In a small bowl mix together the sesame oil, oyster sauce, soy sauce, rice wine vinegar, garlic and ginger. Return the meat and vegetables to the hot wok, add the sauce mix and bring to a simmer. Take off the heat, and serve immediately, topped with spring onion, sesame seeds and chilli flakes*
Serves 2. Serve on top of rice or with rice noodles. Instead of beef, try chicken or tofu.