- 2 tbsps peanut oil
- 500 g beef rump steak, sliced thinly
- 1 brown onion (150 g), cut into wedges
- 340 g asparagus, trimmed, cut into 3cm lengths
- 2 clove garlic, chopped finely
- 2 tbsps oyster sauce
- 1 tbsp soy sauce
Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok; stir-fry onion until softened. Add asparagus; stir-fry until tender. Return beef to wok with garlic; stir-fry until fragrant. Add sauces; stir-fry until hot. Season to taste.
TIP You could use broccolini or broccoli instead of the asparagus, if you like.