Michelle Bridges: quick and healthy recipe


Michelle Bridges

Beef and shitake mushroom stir-fry.

Beef and shitake mushroom stir-fry.

Stir-fries are always on the menu in our house. All you need is a non-stick wok and a good imagination; this is a favourite.

Insist on grass-fed beef as it's lower in "bad" fats and higher in omega-3 fats and vitamin E.

Serves 2.



2 tbsp peanut oil
1 bunch broccolini, cut into 4cm lengths
1 red onion, cut into wedges
6 asparagus spears, cut into 4cm lengths
175g grass-fed rump steak
250g shiitake mushrooms
2 cloves garlic, crushed
3cm piece ginger, peeled and shredded
1 1/2 tbsp oyster sauce


Heat 1 tbsp oil in a wok over a high heat and stir-fry broccolini, onion and asparagus for 5 minutes or until tender. Remove from wok.

Heat remaining oil in wok. Add meat and stir-fry until just browned (don't overcook it).

Remove from wok.

Stir-fry mushrooms, garlic and ginger for 3-4 minutes or until browned and moisture has evaporated.

Return meat and vegetables to wok, add oyster sauce and stir-fry until well coated.

Serve garnished with a sprig of coriander.