Roll up your sleeves and pull at that wok. This delicious Asian dish pays tribute to our favourite spring veg – asparagus! Don’t forget to check out the other recipes in our ‘Ode to Asparagus’ spring series.

Ingredients

• 250g fresh asparagus spears, sliced into 3cm pieces
• 200g fillet rump steak, sliced into 0.5 cm slices and patted dry with a paper towel
• 100g baby spinach
• 30g fresh basil
• 30ml sesame oil
• 20ml olive oil
• ¼ cup spring onions, chopped
• 1 tbs black sesame seeds for garnish

Stir Fry Sauce

• 2tbs oyster sauce
• 1tsp fish sauce
• 2tbs light soya sauce
• 1tbs sesame oil
• 1tbs freshly crushed ginger

Directions

1. Mix all the sauce ingredients together and set aside.
2. Heat a wok over a high heat until the wok starts smoking.
3. Add the olive oil and sesame oil, then immediately add the asparagus and steak.
4. Stir fry for 2-3 minutes, constantly moving the ingredients around the pan.
5. Add the spinach, basil, and stir fry sauce, cook for a further minute.
6. Remove from the heat and serve with jasmine rice or noodles.
7. Garnish with the sesame seeds and spring onions.