Beef stir-fry with green asparagus from the wok

Ingredients for 4 servings:

• ¼ cup chicken stock
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 4 tsp ginger, grated
• 2 garlic cloves, finely chopped
• 1 tsp, heaped cornstarch
• 400 g beef steak(s) (sirloin steak)
• 400 g asparagus, green
• 1 m.-large bell pepper(s), red
• 3 spring onions
• e.g. peanut oil
• n. B. Pfeffer
• e.g. chili flakes

Instructions

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

The cup used holds approximately 200 ml. First, prepare the seasoning stock. Mix all of the ingredients together and set aside. Peel the lower third of the asparagus and trim off the ends. Cut the stalks into 5 cm long pieces and halve lengthwise if necessary. Wash and trim the peppers and cut into strips, and slice the spring onions. Set aside the vegetables. Cut the meat into strips. Heat a little oil in a wok and fry the meat for about 3-4 minutes until browned. Remove the meat from the wok, season with pepper, and set aside. Add the vegetables to the wok and fry for about 6 minutes. Reduce the heat and stir in the seasoning stock. Allow it to thicken slightly in about 3 minutes. If you want more sauce, add a little water. Mix the meat with the vegetables and heat through.