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Sizzling Beef with Black Beans and Asparagus

If you don't want to use asparagus try long stemmed or purple sprouting broccoli. All give a refreshing crunch to this deeply savoury dish.

4
Sizzling Beef with Black Beans and Asparagus
  • 450g (1lb) fillet of beef
  • 350g (12oz) tender young asparagus tips (1 bundle)
  • 2 tbsp groundnut oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • 2 tsp finely chopped root ginger
  • 2 tbsp black beans, coarsely chopped
  • 3 tbsp chicken stock
  • 1 tbsp Chinese rice wine
  • 1 tsp sugar
  • 2 tbsp oyster sauce

For the marinade:

  • 2 tsp light soy sauce
  • 2 tsp Chinese rice wine
  • 2 tsp sesame oil
  • 2 tsp cornflour
  • salt and freshly-ground black pepper
  • steamed rice, to serve
  • 450g (1lb) fillet of beef
  • 350g (12oz) tender young asparagus tips (1 bundle)
  • 2 tbsp groundnut oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • 2 tsp finely chopped root ginger
  • 2 tbsp black beans, coarsely chopped
  • 3 tbsp chicken stock
  • 1 tbsp Chinese rice wine
  • 1 tsp sugar
  • 2 tbsp oyster sauce

For the marinade:

  • 2 tsp light soy sauce
  • 2 tsp Chinese rice wine
  • 2 tsp sesame oil
  • 2 tsp cornflour
  • salt and freshly-ground black pepper
  • steamed rice, to serve
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Step 1

Place the beef in the freezer for 20 minutes to harden slightly and make for easier cutting, then cut into thin slices 1 1/2 inch long. Place in a bowl with the soy sauce, rice wine, sesame oil and cornflour. Season to taste and mix well to combine. Set aside at room temperature for 20 minutes to allow the flavours to combine.

Step 2

Meanwhile, trim down the asparagus and cut into 3 inch pieces on the diagonal and set aside until needed.

Step 3

Heat a wok or large frying pan until very hot. Add the oil and swirl around until very hot and slightly smoking. Tip in the beef from the marinade and stir-fry for 2 minutes. Remove with a slotted spoon and drain in a colander.

Step 4

Tip the onion into the wok with the garlic, ginger and black beans and stir-fry for 1 minute. Add the asparagus and stir-fry for another minute. Add the stock, rice wine and sugar and season to taste. Continue to stir-fry for 1-2 minutes or until the asparagus is slightly tender.

Step 5

Quickly return the beef to the wok, add the oyster sauce and stir well to combine. Place on warmed plates with some steamed rice to serve.

Copy Text

Step 1

Place the beef in the freezer for 20 minutes to harden slightly and make for easier cutting, then cut into thin slices 1 1/2 inch long. Place in a bowl with the soy sauce, rice wine, sesame oil and cornflour. Season to taste and mix well to combine. Set aside at room temperature for 20 minutes to allow the flavours to combine.

Step 2

Meanwhile, trim down the asparagus and cut into 3 inch pieces on the diagonal and set aside until needed.

Step 3

Heat a wok or large frying pan until very hot. Add the oil and swirl around until very hot and slightly smoking. Tip in the beef from the marinade and stir-fry for 2 minutes. Remove with a slotted spoon and drain in a colander.

Step 4

Tip the onion into the wok with the garlic, ginger and black beans and stir-fry for 1 minute. Add the asparagus and stir-fry for another minute. Add the stock, rice wine and sugar and season to taste. Continue to stir-fry for 1-2 minutes or until the asparagus is slightly tender.

Step 5

Quickly return the beef to the wok, add the oyster sauce and stir well to combine. Place on warmed plates with some steamed rice to serve.