Summary

Ingredients

• 400 g beef fillet (s)
• 1 clove (s) garlic, finely chopped

For the marinade:

• 0.5 tablespoon ½ soy sauce, light
• 0.5 tablespoon ½ rice wine (Shaohsing or Mirin)
• 1 teaspoon sesame oil
• 1 teaspoon corn flour, mixed in a little water

For the vegetables:

• 500 g asparaus, reen and fresh
• 1 cup canned straw mushrooms (Asia shop) OR fresh mushrooms
• 1 clove (s) garlic, finely chopped
• 4 tablespoon oil, neutral
• 1 pinch (s) salt
• 60 ml water, to pour on

For the sauce:

• 0.5 teaspoon ½ corn flour, mixed in a little water
• 0.5 tablespoon ½ oyster sauce
• 0.5 tablespoon ½ soy sauce, dark
• 1 teaspoon sugar
• salt and pepper

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Instructions

1. Cut the meat into thin strips and place in the marinade for about 1 hour.
2. Cut the asparagus diagonally into 5 cm long pieces, breaking off the dry ends beforehand.
3. Drain and rinse the mushrooms, then cut in half. (Brush off the mushrooms). Stir together the ingredients for the sauce.
4. Heat 2 tablespoons of oil in the preheated WOK, stir in a pinch of salt and garlic. Fry the mushrooms and asparagus, turning quickly, until they are shiny. Carefully pour in 60 ml of water, cover and boil for 2 minutes, then set everything aside on a plate.
5. Wipe out the wok, heat 2 tablespoons of oil and stir-fry the garlic and meat on a hot flame for 1 - 2 minutes until the color changes.
6. Add the asparagus and mushrooms, mix everything well and stir in the sauce. Stir until it thickens and is well covered with the sauce.
7. Serve with rice or rice noodles.