INGREDIENTS
2 bunches asparagus, woody ends removed
2 tablespoons oil
600 g rump steak, trimmed and thinly sliced
1 red capsicum, sliced
2 garlic cloves, crushed
2 tablespoons red curry paste (see tips below)
1 tablespoon fish sauce
1 tablespoon brown sugar
6 kaffir lime leaves, finely shredded
25 Thai basil leaves
2 long red chillies, sliced thinly diagonally
steamed jasmine rice and sliced red chillies (optional), to serve

TO MAKE

Cut asparagus into 8 cm lengths.

Heat oil in a wok or large pan and stir-fry beef strips in batches for two to three minutes until browned. Remove from wok and set aside.

Add asparagus and capsicum to pan and stir-fry two to three minutes.

Add garlic and curry paste to pan and stir-fry for two minutes. Stir in fish sauce, sugar, lime leaves and 1/3 cup water and bring to simmer.

Return beef and to pan and stir-fry for two minutes or until heated through. Check flavours and season as needed.

Serve immediately with steamed jasmine rice and, if liked, scatter with sliced red chillies.

Serves four.

TIPS 

• Curry paste is available from supermarkets and Asian groceries.
• If cooking for kids, reduce or omit chillies according to their taste.
• For a delicious vegetarian option substitute sliced marinated tofu for beef, omit fish sauce and choose a vegetarian curry paste.
• You can add more veggies when you add the capsicum, such as carrot strips, sugar-snap peas, broccoli and zucchini strips.
• Serve with brown rice or other grains such as quinoa, or rice and quinoa mix.
• For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.

Recipe and images from Australian Asparagus.