600 grams sirloin steak

3 tablespoons oyster sauce

3 tablespoons kecap manis

1 tablespoon grated fresh ginger

2 cloves garlic, crushed

1 tablespoon sesame seeds

Paste

V* cup raw peanuts

Vi small red onion, thinly sliced

2 tablespoons sweet chilli sauce

To cook

1  tablespoon each vegetable and sesame oils

4 tablespoons Shaoxing cooking wine

200 grams asparagus, thinly sliced on the diagonal

2 spring onions, thinly sliced ‘A cup chopped coriander

To serve

hot cooked egg noodles

extra chopped roasted peanuts to serve, optional

Thinly slice the steak against the grain. Combine the remaining ingredients in a bowl, add the meat and turn to coat each piece in the marinade.

Paste: Put the peanuts, onion and chilli sauce in a food processor and process to a paste. It will be pink.

To cook: Heat the oils in a wok until hot. Add the beef in batches, cooking for 1 minute. Add a little more oil to the wok if needed between batches. Transfer the meat to a plate as it is cooked. Do not let the wok catch and burn at any point. Add a splash of Shaoxing or water if necessary.

Add the paste to the wok and stir fry for 1-2 minutes until fragrant. Stir in the Shaoxing then the asparagus, spring onions and the beef with any resting juices and cook until the asparagus is crisp tender. Stir in the coriander.

To serve: Place noodles in serving bowls and spoon over the beef. Top with roasted peanuts. Serves 4