Steak & Asparagus Stir Fry

For the stir fry:

• 1 thin ribeye steak (approx. 200g)
• 1 bunch asparagus, trimmed and sliced on the diagonal
• 2 bird’s eye chillies, pierced
• 2 spring onions, roughly chopped
• 3 garlic cloves, sliced
• 1 thumb-sized piece ginger, sliced
• A handful of coriander (stalks finely chopped for the stir fry, leaves reserved for garnish)
   

The Marinade:

• 1 tbsp light soy sauce
• 1 tsp sesame oil
• ½ tsp sugar
   

The Sauce:

• 1 tsp English mustard
• 1 tbsp oyster sauce
• 2 tbsp Shaoxing rice wine
• ½ tsp dark soy sauce
• ½ tsp sugar
   

Other:

• 1 tbsp vegetable oil (plus a little extra if needed)

Slice the ribeye thinly across the grain. Lightly bash the slices with the back of your knife to tenderise.
Mix with the marinade ingredients and set aside.

In a small bowl, stir together the mustard, oyster sauce, Shaoxing wine, dark soy sauce, and sugar.

Roughly chop the ginger, garlic, and spring onion.
Finely chop the coriander stalks, saving the leaves for garnish.
Keep everything ready to go, this dish cooks fast!

Heat 1 tbsp oil in a wok until smoking hot.
Add the ginger, garlic, spring onion, coriander stalks, and pierced chillies. Stir fry until fragrant (about 30 seconds).
Push the aromatics to the side of the wok. Add the steak in a single layer and sear quickly, turning once so it caramelises but stays tender.
Add the asparagus, tossing through the steak.

Pour in the sauce and toss everything together. The asparagus should be just tender with a little bite, and the steak glossy with the sauce.

Scatter over the fresh coriander leaves then serve immediately with steamed rice or noodles.