Sliced ​​beef fillet with asparagus and mushrooms in Asian sauce

Ingredients for 2 servings:

• 400 g beef fillet(s)
• 1 garlic clove(s), finely chopped
• ½ tbsp soy sauce, light
• ½ tbsp rice wine (Shaohsing or Mirin)
• 1 tsp sesame oil
• 1 tsp corn flour, mixed with a little water
• 500 g asparagus, green and fresh
• 1 cup straw mushrooms from the can (Asian store) OR fresh mushrooms
• 1 garlic clove(s), finely chopped
• 4 tbsp oil, neutral
• 1 pinch of salt
• 60 ml water, for pouring
• ½ tsp corn flour, mixed with a little water
• ½ tbsp oyster sauce
• ½ tbsp soy sauce, dark
• 1 tsp sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Cut the meat into thin strips and marinate for about 1 hour. Cut the asparagus diagonally into 5 cm pieces, breaking off the dry ends first. Drain and rinse the mushrooms, then halve them (brush the mushrooms). Stir together the sauce ingredients. Heat 2 tablespoons of oil in a preheated wok, stir in a pinch of salt and garlic. Sauté the mushrooms and asparagus, turning quickly until shiny. Carefully pour in 60 ml of water, cover, and simmer for 2 minutes, then set everything aside on a plate. Wipe out the wok, heat 2 tablespoons of oil, and stir-fry the garlic and meat over high heat for 1-2 minutes, stirring, until the meat changes color. Add the asparagus and mushrooms, mix well, and stir in the sauce. Stir until thickened and well coated. Serve with rice or rice noodles.