Beef & Asparagus

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g rump steak
• 40 ml soy sauce
• 20 ml dry sherry
• 2 teaspoons grated fresh ginger
• 1 teaspoon sesame oil
• 1 clove garlic, crushed
• 1 small red chile, seeded and chopped
• 12 spears fresh asparagus, trimmed and cut into 5 cm pieces
• 40 ml peanut oil
• 1 teaspoon cornstarch

Recipe

• 1 trim the meat, and slice across the grain evenly into long, thin strips.
• 2 combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
• 3 drain the meat, reserving the marinade.
• 4 heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
• 5 remove from the wok.
• 6 heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
• 7 remove and drain on absorbent paper.
• 8 blend the cornstarch with the reserved marinade until smooth.
• 9 return asparagus and meat to wok with marinade mixture.
• 10 stir-fry over high heat until meat is cooked through and sauce has thickened.
• 11 serve at once.