Fillet of beef in Sichuan pepper sauce with green asparagus

Ingredients

Directions

1. 1

   Dab the fillet of beef dry and cut into thin slices of approx. 1⁄2 cm. Drizzle with rice wine and marinate for about 10 minutes. Peel garlic and chop very finely

2. 2

   For the Sichuan pepper sauce, roughly crush Sichuan pepper in a mortar. Mix stock, Sichuan pepper, 2 tablespoons oyster sauce, soy sauce and 1 teaspoon sugar

3. 3

   Cut the woody ends off the asparagus generously. Wash the asparagus and cut into pieces of about 4 cm. Heat 2 tablespoons of oil in a wok or large frying pan. Stir-fry the asparagus for about 1 minute. Stir in 2 tbsp. oyster sauce and 2 tbsp. water and continue to fry for approx. 30 seconds. Season to taste with salt and pepper

4. 4

   Heat 2 tablespoons of oil in a second wok or large frying pan. Fry the fillet slices in it in 2-3 portions over high heat on each side for about 30 seconds. Remove. Heat 1 tablespoon of oil in the frying fat. Fry the garlic in it. Add the roasted meat and pepper sauce and continue to fry for 1 minute

5. 5

   Heat the asparagus briefly. Serve with the fillet in pepper sauce. Serve with jasmine rice