2 tbsp sunflower oil
1 red chili, sliced
330 gr (11 1/2 oz) beef fillet or sirloin steak, sliced into 5 mm (1/4 in) pieces
1 pack (125 gr) fine asparagus, trimmed and halved
1 (200 gr) pak choi, leaves separated
1 (220 gr) tin water chestnuts, drained and halved
1 tbsp tamarind paste
Heat the oil in a wok, add the chili and cook for 30 seconds. Add the beef and cook over a high heat for 1 minute. Remove from the pan and set aside while you cook the vegetables. Stir-fry the asparagus, pak choi and water chestnuts in the wok for 2 minutes or until tender. Return the beef to the wok with the tamarind paste and cook for a further minute. Serve with egg noodles and shredded spring onions, if you like.