Name: Stir-Fried Beef with Asparagus & Mushrooms
Cuisine: China
Ingredients: 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths; 50 g (1¾ oz) fresh shiitake mushrooms, stalks removed, sliced; 4 tablespoons light soy sauce; 1 teaspoon crushed yellow rock sugar; freshly ground black pepper; 3 tablespoons fresh chicken stock; 3 tablespoons shaoxing; 2 cloves garlic, finely chopped; 6 thick green asparagus spears, cut on the diagonal into 4 cm (1½ inch) lengths; 4 tablespoons vegetable oil; 2 tablespoons oyster sauce; 350 g (12 oz) beef fillet, cut into 2 cm (¾ inch) slices; 1 knob of ginger, peeled and cut into julienne

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is a classic stir-fry that starts with marinating the beef. Marinating tenderises and adds more flavour to the meat. You could also, if pinched for time, not marinate and just add the sauces at the end. This is also good with other vegetables — beans, snow peas or zucchini — and chicken, pork or seafood. Just follow the rules: meat, vegetable, aromatics, deglaze, sauce, fold through and serve.

This is the simplest beef stir-fry with vegetables in the book, but I know it is one