200 g asparagus, cut into 4 cm lengths
1 onion, cut in half lengthwise, then into slices from top to bottom
2 cloves garlic, finely chopped
1 tsp freshly grated ginger
1 stalk of lemon grass, bottom 4 cm finely sliced, rest discarded
1 small red chili, finely chopped
200 g tender beef (rump), finely sliced (all fat removed)
2 tomatoes, diced
2 Tbsp shredded mint
2 Tbsp soy sauce
Heat a non-stick wok or frying pan and lightly oil with MCT Oil.
Add onion slices, garlic and ginger and stir-fry until just coloured, about 30 seconds.
Add the lemon grass and chili. Stir-fry for 20 seconds then add the beef and stir-fry until browned all
over.
Add the asparagus and stir-fry for two minutes. Toss through tomatoes and soy sauce, cook one
minute.
Cover with a lid for 30 seconds. Stir through the mint just before serving.
1 onion, cut in half lengthwise, then into slices from top to bottom
2 cloves garlic, finely chopped
1 tsp freshly grated ginger
1 stalk of lemon grass, bottom 4 cm finely sliced, rest discarded
1 small red chili, finely chopped
200 g tender beef (rump), finely sliced (all fat removed)
2 tomatoes, diced
2 Tbsp shredded mint
2 Tbsp soy sauce
Heat a non-stick wok or frying pan and lightly oil with MCT Oil.
Add onion slices, garlic and ginger and stir-fry until just coloured, about 30 seconds.
Add the lemon grass and chili. Stir-fry for 20 seconds then add the beef and stir-fry until browned all
over.
Add the asparagus and stir-fry for two minutes. Toss through tomatoes and soy sauce, cook one
minute.
Cover with a lid for 30 seconds. Stir through the mint just before serving.
Little Leakers
Stir-Fried Asparagus With Beef And Lemon Grass
