The fast stir-fry that can't be missed in spring, is tender and delicious, full of nutrition, and has meat and vegetarian rice!

【Stir-fried asparagus with black pepper beef】

Ingredients: 180 grams of beef, 250 grams of asparagus, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, a little sugar, an appropriate amount of salt, an appropriate amount of crushed black pepper, 1 tablespoon of cornstarch, 2 cloves of garlic, and an appropriate amount of cooking oil

Cooking Steps:

1. Slice the beef into thin slices and put it in a container, add a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of cornstarch, an appropriate amount of crushed black pepper, a pinch of salt and sugar.

2. After grasping well, pour in a spoonful of cooking oil, then mix well and marinate for 10 minutes to make it taste.

3. Wash the asparagus and cut off the older part of the root, then cut it into small pieces about 5 cm long, and chop the garlic for later use.

4. Add water to the pot and bring to a boil, pour in a few drops of cooking oil, put the asparagus segments in and blanch for about a minute, remove the cold water and drain for later use.

5. Pour an appropriate amount of cooking oil into another pot and heat it, add the marinated beef slices and stir-fry until they are discolored and broken.

6. Put the minced garlic in the bottom oil of the pot and fry over low heat to bring out the fragrance, then put the asparagus section on high heat and stir-fry quickly.

7. Then add a spoonful of oyster sauce and a pinch of salt and stir-fry until the asparagus is browned.

8. Pour the fried beef back into the pan and mix with the asparagus and stir-fry evenly, grind in an appropriate amount of chopped black pepper and turn off the heat.

9. A nutritious, delicious, simple and quick fried asparagus with black pepper beef is ready, especially suitable for spring!

Tips:

Choose the tenderloin part of the beef, which will have a tender texture after marinating. Asparagus contains oxalic acid, grassy smell and astringency, which will be improved by blanching in water, and a little cooking oil can keep the color of asparagus from turning yellow. Seasonings can be added according to personal taste.