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Your support makes all the difference.4 tablespoons vegetable oil
350g beef fillet, trimmed and finely sliced
8 asparagus spears, trimmed and sliced into 5cm pieces on the diagonal
8 large fresh oyster mushrooms
1 tablespoon light soy sauce
1 teaspoon sugar
3 tablespoons chicken stock
4 tablespoons vegetable oil
350g beef fillet, trimmed and finely sliced
8 asparagus spears, trimmed and sliced into 5cm pieces on the diagonal
8 large fresh oyster mushrooms
1 tablespoon light soy sauce
1 teaspoon sugar
3 tablespoons chicken stock
Paste
3 garlic cloves, peeled
3 tablespoons cleaned and chopped coriander roots
2 long red chilli peppers, deseeded and chopped
To make the paste, use a pestler and mortar to pound the garlic, coriander roots, chillies and a pinch of salt together. Alternatively, chop the ingredients into a paste using a small food processor.
Heat the oil in a hot wok, add the beef and the paste and stir-fry for one to two minutes.
Add the rest of the ingredients and cook for two minutes, or until the asparagus is tender.
To serve, pile the beef, asparagus and mushrooms in a bowl and pour the sauce over the top.
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