Ingredients
- 1 small chilli, sliced (optional for garnish)
- 500 g of beef rump steak, sliced thinly
- 2 tbsp of groundnut oil
- 1 brown onion, sliced thinly
- 340 g of asparagus, trimmed, peeled and cut in half
- 3 spring onions, cut into 2.5cm lengths
- 2 garlic cloves, crushed
- 1 tbsp of soft brown sugar
- 1 tsp of ginger, grated
- 1 tsp of sesame oil
- 2 tbsp of roasted cashew nuts
- 2 tbsp of soy sauce
Method
Step 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.Step 2
Slice the beef in 1/2 inch strips.Step 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.Step 4
Return the beef to the wok with garlic and ginger and cook for 30 seconds.Step 5
Add the spring onions, stir fry for 2 minutes, then add the sauce and cook for a further minute.Step 6
Drizzle with the sesame oil, then scatter with cashew nuts and sliced chilli (optional)Step 7
Serve immediately with steamed rice or noodles. Enjoy!