Stir-Fried Steak with Asparagus

300g ribeye steak, thinly sliced
200g asparagus, cut into diagonal pieces
20g ginger, roughly chopped
3 garlic cloves, roughly chopped
3 spring onions, roughly chopped
Small handful coriander, stalks and leaves separated
2 bird's eye chillies, pierced (optional)
2 tablespoons vegetable oil

The Marinade

½ tablespoon light soy sauce
½ teaspoon sesame oil
Pinch of sugar

The Sauce

1 teaspoon English mustard
1 tablespoon oyster sauce
2 tablespoons Shaoxing rice wine
½ teaspoon sugar
1 teaspoon dark soy sauce

PREPARATION

1. Slice the steak thinly, lightly bash each piece to tenderise, then mix with the marinade ingredients and set aside.
2. Trim the asparagus and cut into diagonal bite-sized pieces, then roughly chop the ginger, garlic, spring onions and coriander stalks.
3. Mix together the mustard, oyster sauce, Shaoxing rice wine, sugar and dark soy sauce to make the stir-fry sauce.

COOKING

1. Heat a wok over high heat until smoking and add the vegetable oil.
2. Stir-fry the ginger, garlic, spring onions, coriander stalks and pierced chillies until fragrant.
3. Push the aromatics to one side, then add the steak in a single layer and sear for 30–60 seconds.
4. Turn the steak and cook briefly on the second side without overcooking it.
5. Add the asparagus and toss everything together.
6. Pour in the prepared sauce and allow it to come to a vigorous boil.
7. Stir-fry for 1–2 minutes until the sauce lightly coats the steak and asparagus.
8. Fold through the coriander leaves just before removing from the heat.
9. Serve immediately with steamed rice or noodles.

School of Wok Tips

• Ribeye's marbling keeps the beef tender during high-heat cooking.
• Lightly bashing the steak helps it cook quickly and evenly.
• Keep the asparagus crisp by only cooking it briefly.
• Have all your ingredients prepared before you start, as this stir-fry comes together very quickly.

FAQs

Can I use another cut of steak?
Yes, sirloin or rump steak both work well when sliced thinly.

Why add mustard to the sauce?
It adds a subtle tang that pairs surprisingly well with beef and oyster sauce.

Can I use broccoli instead of asparagus?
Absolutely. Tenderstem broccoli, mangetout or green beans all make great alternatives.