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