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1 steak Beef, blade steak, lean, raw

2 teaspoon Sugar, brown

2 tablespoon Sauce, oyster, Asian, commercial

1 chop Lamb, loin chop, lean, raw

3 tablespoon Oil, peanut

2 chilli Chilli (chili), red, raw

1 floret Broccoli, fresh, raw

1 leaf Cabbage, bok choy, raw

4 onion Onion, mature, white skinned, peeled, raw

1 cup Rice, white, raw

• Combine chillies and 1 tablespoon peanut oil in a medium bowl. Add the lamb sirloins and toss to combine. If time permits, set them aside for 10 minutes to allow flavours to infuse. Combine oyster sauce, brown sugar, and beef stock in a jug. Trim and halve broccolini. Slice bok choy stems and cut leaves into 6cm lengths. Set aside. Heat a wok over high heat. Add 1 tablespoon oil and heat. Stir-fry lamb in batches until browned and almost cooked through. Transfer to a plate. Add remaining oil to wok and heat over high heat. Add green onions, broccolini, and bok choy stems. Stir-fry for 1 minute. Add oyster sauce mixture and bok choy leaves. Stir-fry for 1 minute or until leaves just wilt. Return lamb to wok and toss to combine. Serve with steamed rice.

2 small red chillies, seeds removed, finely chopped 2 1/2 tablespoons peanut oil 600g lamb sirloins, cut into 1/2cm-thick slices 2 tablespoons oyster sauce 2 teaspoons brown sugar 1/4 cup beef stock 1 bunch broccolini 1 bunch baby bok choy 4 green onions, sliced Steamed jasmine rice, to serve