Asparagus from the wok with steak strips

Name: Asparagus from the wok with steak strips
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g green asparagus; 1 collar Spring onions; 200 g cherry tomatoes; 800 g Rump steaks; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Peanut kernels; 100 ml Soy sauce; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp Sugar; 1 knife tip Cornstarch; 7-10 Tbsp fried onions and coriander leaves; 7-10 Tbsp Lime wedges

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g green asparagus
1 collar Spring onions
200 g cherry tomatoes
800 g Rump steaks
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Peanut kernels
100 ml Soy sauce
7-10 Tbsp Juice of 1 lime
7-10 Tbsp Sugar
1 knife tip Cornstarch
7-10 Tbsp fried onions and coriander leaves
7-10 Tbsp Lime wedges

Directions

1
Wash the asparagus and cut off the woody ends. Clean and wash spring onions and cut into fine rings. Wash tomatoes, dab dry. Dab meat dry and cut into strips. Heat the oil in a wok and fry the meat for about 2 minutes while turning it. Remove and season with salt and pepper.
2
Fry the asparagus in hot frying fat for 2-3 minutes, turning. Add nuts, tomatoes and onions and fry briefly while turning. Deglaze with soy sauce, 200 ml water and lime juice. Season with sugar and simmer for 2-3 minutes. Stir the starch with very little water until smooth, thicken the sauce very slightly.
3
Fold in steak strips and heat. Sprinkle with coriander and roasted onions if necessary. Garnish with lime wedges. Basmati rice tastes good with it.