Sichuan Beef and White Asparagus
500g tender beef, rump or sirloin (bite sized pieces)
1 teaspoon Sichuan peppercorns (lightly roasted and powdered)
20ml fish sauce
12 white asparagus spears blanched and cooled
7 fresh green asparagus spears, finely sliced on an angle
5 garlic cloves, sliced
60ml sweet chilli sauce
1/2 cup of fresh mint leaves
1/2 cup fresh coriander leaves
1 birds-eye chilli de-seeded and sliced
Mix together meat, pepper and fish sauce. Allow to marinate for 10 minutes.
Heat oil in wok and fry garlic till golden, add beef and stir-fry till meat has cooked, add green asparagus.
Stir through the sweet chilli sauce, a squeeze of lime juice and remove from the heat.
Assemble on a flat plate, incorporating the halved white asparagus spears, fresh herbs and chillies.