I ask my butcher to slice the beef for this recipe - thinner than a millimetre is best - and vary the vegetables according to the season.
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250g green beans, trimmed
250g asparagus tips
3 tablespoons olive oil
300g white mushrooms, sliced if large
400g beef, very thinly sliced
250g garden peas, shelled
50ml soy sauce
50g mixed nuts - cashew, pistachio and almonds
1 pinch dried thyme
salt and ground black pepper
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Method Prep:10min › Cook:15min › Ready in:25min
Bring a large pan of salted water to the boil and cook the green beans until tender, about 10 minutes. Add the asparagus tips during the last 4 minutes of cooking; drain.
Meanwhile, heat the olive oil in a wok over high heat and cook and stir the mushrooms until golden, about 5 minutes. Stir in the beef slices, the garden peas and the soy sauce and cook until the beef is no longer pink, about 12 minutes.
Stir in the green beans, asparagus tips and nuts and cook just until heated through, about 2 minutes. Season with thyme, salt and pepper.