• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, E
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g tender beef, rump or sirloin (bite sized pieces)

  2. 1 teaspoon Sichuan peppercorns (lightly roasted and powdered)

  3. 20ml fish sauce

  4. 12 white asparagus spears blanched and cooled

  5. 7 fresh green asparagus spears, finely sliced on an angle

  6. 5 garlic cloves, sliced

  7. lime juice

  8. 60ml sweet chilli sauce

  9. cup of fresh mint leaves

  10. cup fresh coriander leaves

  11. 1 birds-eye chilli de-seeded and sliced

Instructions Jump to Ingredients ↑

  1. Mix together meat, pepper and fish sauce. Allow to marinate for 10 minutes.

  2. Heat oil in wok and fry garlic till golden, add beef and stir-fry till meat has cooked, add green asparagus.

  3. Stir through the sweet chilli sauce, a squeeze of lime juice and remove from the heat.

  4. Assemble on a flat plate, incorporating the halved white asparagus spears, fresh herbs and chillies.


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