Beef in oyster sauce is most often served on its own but adding asparagus or mange tout for that matter, makes it so much nicer. It’s really quick and best to use a nice piece of fillet. The asparagus still have a crunch to them which really appeals to me.. at least I feel I’m getting my vegetables and still enjoying the richness of the oyster sauce. (serves 2 with rice)
What you need
400g fillet thinly sliced
handfull of asparagus cut into 1/3’s (about 400g)
1/2 teaspoon crushed garlic
Pinch chili flakes(optional, I just like a little heat)
50ml beef stock
1 tablespoon oyster sauce
1/2 tablespoon maizena/cornflour combined with 2 tablespoons water
Pop the asparagus into a pot of rapidly boiling salted water and boil for about 1 minute to soften slightly, drain and set aside.
In a wok on a high heat, add a little oil, toss in the galic, stir and then immediately add the meat, stir fry fast, tossing it around for about 2 minutes.
Add the beef stock and the oyster sauce and combine well, stirring constantly. Now add the maizena mixture and stir for about another minute or 2 until the suace thickens.
Toss in the asparagus and mix the whole lot around or toss it in the wok to combine everything and cover the asparagus with sauce and serve separately with rice.
Thats that, a delicious meal in under 15minutes.