Instructions

1. 1

   Prepare your asparagus, take the root ends off and using a vegetable peeler, peel the top layer off around the asparagus one inch from the bottom of the tip, then cut in half, then prepare your spring onions.

   
   

2. 2

   Slice the beef in 1/2 inch strips.

   
   

3. 3

   Heat the remaining oil in the wok and stir fry the onion until soft and translucent, then add the asparagus and continue cooking for 10-12 minutes until al dente.

   
   

4. 4

   Return the beef to the wok with garlic and ginger and cook for 30 seconds.

   
   

5. 5

   Add the spring onions, stir fry for 2 minutes, then add the sauce and cook for a further minute.

   
   

6. 6

   Drizzle with the sesame oil, then scatter with cashew nuts and sliced chilli (optional)

   
   

7. 7

   Serve immediately with steamed rice or noodles. Enjoy!

   
   

Ingredients

• 2 tbsp groundnut oil
• 500g beef rump steak , sliced thinly
• 1 brown onion , sliced thinly
• 340g asparagus , trimmed, peeled and cut in half
• 3 spring onions , cut into 2.5cm lengths
• 2 garlic cloves , crushed
• 1 tbsp soft brown sugar
• 2 tbsp soy sauce
• 1 tsp ginger , grated
• 1 tsp sesame oil
• 2 tbsp roasted cashew nuts
• 1 small chilli , sliced (optional for garnish)

Serves 4

Total time required 40 mins

• Preparation time: 20 mins
• Cooking time: 20 mins