Ingredients

• 500 g rump steak
• 40 ml soy sauce
• 20 ml dry sherry
• 2 teaspoons grated fresh ginger
• 1 teaspoon sesame oil
• 1 clove garlic, crushed
• 1 small red chile, seeded and chopped
• 12 spears fresh asparagus, trimmed and cut into 5 cm pieces
• 40 ml peanut oil
• 1 teaspoon cornstarch

Instructions

1. Trim the meat, and slice across the grain evenly into long, thin strips.

2. Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.

3. Drain the meat, reserving the marinade.

4. Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.

5. Remove from the wok.

6. Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.

7. Remove and drain on absorbent paper.

8. Blend the cornstarch with the reserved marinade until smooth.

9. Return asparagus and meat to wok with marinade mixture.

10. Stir-fry over high heat until meat is cooked through and sauce has thickened.

11. Serve at once.