Cook the rice in just under 1⁄2 l boiling salted water according to the instructions on the packet. Dab fillet dry and cut into very thin slices (2-3 mm). Drizzle with sherry. Peel and chop garlic. Crush pepper in a mortar.
Mix both with 3 tbsp. hot water, 4 tbsp. soy sauce, broth and sugar.
Wash the asparagus and cut off the woody ends. Cut the asparagus into pieces. Fry in 2 tbsp. hot oil for about 2 minutes. Season with 2 tbsp soy sauce, keep warm.
Heat 2 tablespoons of oil in a coated frying pan. Fry the fillet slices in it in 2 portions at high heat. Deglaze with pepper marinade and bring to the boil. Arrange meat with asparagus and rice.