600gms beef (rump or fillet) - thinly sliced
1 bunch fresh asparagus - trimmed & sliced in 3 on the diagonal
2 cups fresh mushrooms – shitake, swiss brown or button- quartered
4 cloves garlic – finely sliced
½ red capsicum - sliced into strips
½ brown onion - halved & sliced thinly lengthwise
2.5cm piece of ginger, peeled & cut in a fine julienne
3 small hot chillis finely chopped
3-4 Tbs peanut oil
Marinade for Beef
1 Tbs light soy sauce
1 Tbs shaohsing rice wine
11/2 Tsp sesame oil
11/2 Tsp cornflour
Sauce
11/2 Tsp cornflour mixed in a little water
11/2 Tbs dark soy sauce
11/2 Tbs oyster sauce
11/2 Tsp sugar
¼ cup chicken stock or water
¼ cup water
Method
Mix the beef & the marinade ingredients together in a bowl, set aside for half an hour.
For the sauce, mix together the water & the cornflour in a small bowl & set aside. Combine the remaining sauce ingredients (except the ¼ cup water) in another bowl & mix well.
Add 1 tablespoon of oil to a pre heated wok & stir-fry the beef in batches over high heat for 1-2 minutes or until lightly browned but not cooked through adding more oil if necessary. Remove to a bowl & set aside.
Wipe the wok. Heat another tablespoon of oil, stir-fry the mushrooms & add to the beef. Now stir-fry the onion, garlic, chilli, capsicum & ginger for 2 minutes. Add the asparagus toss with the other vegetables & pour ¼ cup water down the sides of the wok. Cover the wok with its lid & cook rapidly for 2 minutes.
Return the beef & mushrooms to the wok, combining the beef & vegetables together. Stir in the sauce, add the cornflour & water mixture & cook until it is slightly thickened & lightly coats the ingredients.
Serve with plain steamed jasmine rice.
