Wagyu weekend treat

It's the day of rest, and no better time for a deserved weekend treat this evening. Don't hold back on ordering the roast chicken, or pork even, but save any beef urges for later tonight, I certainly will be. This is utterly Cantonese in its inspiration, fun and fresh. Steam a bit of rice, and some greens, then whack this together in your wok. Perfectly comfortable and of course you don't need to go the whole wagyu hog, but it isn't really a treat if you don't.

Pan-fried diced wagyu beef in teriyaki sauce 

Serves 4

600g wagyu beef (cut into dice)

12 stalks of fresh asparagus (peeled and trimmed) cut into 4cm lengths

2 tblsp teriyaki sauce

½ tsp cornstarch, dissolved in a tblsp water

300ml chicken stock

Heat a splash of vegetable oil in a wok and sauté the asparagus for a few seconds, remove with a wire mesh skimmer and drain well

Heat the wok with water, when boiling blanch the asparagus again for a few seconds (remove excess oil) drain well, clean the wok and pour the chicken stock to cook the asparagus for a further 3 minutes. Remove from wok and place on a plate.

Reheat the wok with another splodge of vegetable oil, just enough to coat the surface, place the diced beef in the wok and fry hard until golden brown all over, remove from wok and place on plate.

Pour teriyaki sauce into the wok, add chicken stock and seasoning when boiling, adjust the fire and stir in the dissolved cornstarch to thicken the sauce then spoon over the beef and asparagus and serve.