Asian beef fillet with green asparagus

Ingredients for 4 servings:

• 600 g beef fillet(s), in 5 mm slices
• 4 tbsp sherry or cognac
• 1 garlic clove(s), chopped
• 2 tsp pepper, coarsely ground
• 1 tbsp brown sugar
• 2 tbsp jelly (lemon/ginger jelly)
• 1 piece(s) ginger, thumb-sized, finely chopped
• 1 pot of bouillon for seasoning (Asian seasoning bouillon or 6 tbsp soy sauce)
• 2 tbsp water, hot
• Salt
• 1 tbsp brown sugar
• 1 kg asparagus, green, cleaned (net approx. 700/800 g)
• Oil, for frying/sautéing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the asparagus, peel if desired, then cut diagonally into 5 cm long pieces. Cut the fillet slices into 5 cm long pieces. Mix the pepper, garlic, ginger, sherry, Asian bouillon, hot water, and brown sugar together with the lemon-ginger jelly. Heat 2 tablespoons of oil (preferably in a wok) and fry the asparagus for 4 minutes. Add 1 tablespoon of brown sugar, let it caramelize, add salt, and mix everything well. Remove from the pan. Heat 2 tablespoons of oil and sear the meat in batches. Finally, add all the meat to the pan, add the marinade or sauce mixture, stir in, and bring to a boil once, reducing slightly if necessary. Add salt or more seasoning to taste. Add the asparagus and serve with rice or mie noodles. PS: The original recipe uses soy sauce, which I don’t like at all, so I switched to Maggi Asian Seasoning Bouillon, which also tastes great. This ingredient can be substituted—like everything else, of course.