Ginger Beef Stir Fry with Asparagus

Add the rice to the 700ml of boiling water and turn the heat to low. Cover the pot with a lid and leave on low heat for 10 mins. Finally, remove the pot from the heat and leave to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!

Tip: Here’s a great trick for peeling the ginger, simply scrape the skin from the ginger using the edge of a spoon. Minimal waste and really easy! Now chop the ginger up finely.

LH: Mix your steak strips in a bowl with the cornflour and a pinch of salt and pepper. If necessary, complete this step away from prying eyes to protect your new found secret.

Heat 2 tsp of olive oil in a non-stick frying pan on high heat. When the oil is almost smoking, add in the asparagus pieces. Cook the asparagus for a couple of mins to brown it off, before removing from the pan for later.

Add another 2 tsp of oil to the pan on high heat and brown off your steak in two batches (just over a minute per batch). The outside should be brown but the centre should remain pink. Tip: Cooking in batches will allow the meat to brown off (‘caramelise’) rather than stew.

Remove your steak from the pan and cook the garlic and ginger in 2 tsp of olive oil for 30 seconds. Add back in all of your steak, the asparagus, the soy sauce, the oyster sauce, the juice of the lime and 4 tbsp of water. Add 2 tsp of sugar if you have it. Cook for 2 more mins whilst tossing the ingredients. Tip: Add more or less water until you get the consistency and taste you like.