Beef and Asparagus with Oyster Sauce

Ingredients

500g lean beef fillets, thinly sliced across the grain
1 tb sp light soy sauce
1/2 tsp sesame oil
1 tb sp chinese rice wine
2+1/2 tb sp vegetable oil
200g fresh thin asparagus spears, cut into thirds on the diagonal
3 cloves garlic, crushed
2 tsp julienne fresh ginger
60 ml chicken stock
2-3 tb sp oyster sauce

Method

Place the beef slices in a large bowl with soy sauce, sesame oil and 2 tsp of the rice wine. Coverer and marinate for at least 15 minutes.

Heat a wok over high heat. Add 1 tb sp of the vegetable oil and swirl to coat the sides of the wok. When the oil is hot but not smoking, add the asparagus and stir fry for 1-2 minutes. Remove from the wok.

Add another tb sp of oil to the wok and when hot add the beef in two batches, stir-fry each batch for 1-2 minutes or until cooked. Remove the meat from the wok.

Add the remaining oil to the wok and when hot , add the garlic and ginger and stir-fry for 1 minute or until fragrant. Pour the stock, oyster sauce and remaining rice wine in to the wok, bring to the boil rapidly for 1-2 minutes or until the sauce is slightly reduced. Return the beef and asparagus to the wok and stir-fry for a further minute or until everything is heated through and coated in the sauce.

Serve with steamed rice.

(Serves : 4)