Beef with Asparagus - Gluten Free
By Cook with LisaAsparagus is available from different parts of the world all year round but British asparagus is well worth waiting for its unbeatable flabvour and freshness.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
12 total- 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
7 stepsStep 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!