Ginger Beef Stir-Fry

Add the rice to the pan of boiling water and pop on a lid. Turn the heat to low. Cook for 10 mins. Remove the pan from the heat and leave to rest with the lid on for a further 10 mins. The rice will finish cooking in its own steam.

Put the cornflour in a mixing bowl and add the steak. Toss to coat. Heat a splash of olive oil in a frying pan on high heat. When the oil is almost smoking, add the asparagus. Cook for 2 mins. Remove from the pan.

Add another splash of oil to the frying pan and return it to high heat. Cook the steak in batches until it is brown on the outside but still pink inside, 1 minute per batch. Tip: Cooking in batches will allow the meat to caramelise rather than stew. As each batch is done, transfer it to a plate.

Put a splash of oil in the (now empty) pan. Add the garlic and ginger and garlic. Fry for 30 seconds. Return the steak and asparagus to the pan. Add the soy sauce, oyster sauce, a squeeze of lime juice and a splash of water. Also add a pinch of sugar (if you have some). Cook, tossing everything in the pan, 2 more mins.