I cut the beef fillet across the grain into 0.5 cm thick slices and powder it with the cornstarch. I blanch the celery for about a minute, frighten it in ice water and then cut it into strips. I cut the bell pepper into strips, the red onion into wedges and the peeled asparagus into 1 cm wide pieces. Garlic and ginger are chopped and the chilli pepper cut into fine slices.

In a wok I heat some oil and sear the beef fillet on both sides. I take the meat out of the wok and set it aside.

I then gradually add the vegetables to the remaining frying fat and fry them while stirring vigorously: first the paprika strips, then the onion wedges, then the asparagus pieces and celery strips. At the very end, add garlic, ginger and chilli and stir in briefly.

I extinguish with a dash of white wine, which I then reduce as much as possible. Then I add a good dash of soy sauce and then the beef stock. I season the sauce with salt, pepper and a good pinch of sugar and let it reduce further to a slightly creamy consistency. Finally, I stir in the fillet strips along with the leaked meat juice and let everything boil again briefly.

I put the dish on a plate, put some celery greens cut into strips on top and serve with rice cooked in vegetable broth as a side dish.