This recipe will work equally well with fresh beef – go for the best you can – or cooked leftovers. Feel free to substitute with your favourite vegetables and make it as spicy as you dare.
(Serves four)300g tender-stem broccoli, sliced lengthways12 asparagus spears, halved and woody ends removed4 tbsp sesame oil1 clove of garlic, sliced thinly1 tsp red chilli, sliced, seeds removed500g rib-eye beef, cut into strips1 tsp chopped gingerTo finishDash of soy sauceDash of Worcestershire sauceDash of red wine vinaigrette2 spring onions, sliced
Boil the broccoli and asparagus for around three minutes until just cooked, but retaining some bite.
Heat a large saute pan or wok and add the sesame oil. Saute the garlic and chilli quickly on a low heat: don't allow it to change colour and overcook.
Add the beef and ginger, season, turn heat up to medium and sauté for around three minutes. Toss together with the broccoli and asparagus, and continue to cook for a couple of minutes.
Finish with the sauces and vinaigrette to taste, and scatter the spring onions on top.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
guardian.co.uk © Guardian News and Media 2012
