Beef Strips with Green Asparagus

Ingredients

• 500 g beef fillet
• 2 red chili peppers
• 1 handful Asian mushrooms (any variety)
• 1 tsp Cornstarch
• 1 tsp soy sauce
• 1 tsp sherry
• 300 g green asparagus
• 250 g medium potatoes
• 1 small radicchio
• 2 tbsp oil
• 2 tbsp Soy sauce
• 2 tbsp sherry
• 2 tbsp chicken broth
• 0.5 tsp cornstarch
• Pepper
• 0.5 tsp Sugar

Instructions

1. 1.

   Slice the beef across the grain into thin strips. Halve the chili peppers, remove seeds, and cut into small pieces. Dust the beef slices with cornstarch, then toss in a bowl with soy sauce and sherry, add the chilies, and refrigerate to marinate.

2. 2.

   Clean the mushrooms and chop as needed.

3. 3.

   Wash the asparagus, peel the lower ends, trim tips, and halve or quarter them. Wash potatoes, halve, and cut into thin slivers. Tear radicchio into leaves and cut smaller if desired.

4. 4.

   Heat a heavy‑bottom pan, add oil only after it’s hot, then brown the beef on all sides. Remove and set aside. In the same pan, sauté asparagus and potatoes while stirring; add mushrooms and cook until vegetables are firm yet crisp. Whisk remaining ingredients in a small bowl, pour over the vegetables, and bring to a boil. Return the beef, stir vigorously over high heat, then fold in radicchio and serve hot.