Hot and Sour Beef Noodles (serves 2)

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.