Cut the beef into bite-sized pieces. Rub sake, salt and pepper in for seasoning.
Peel the hard part off asparagus. Cut the asparagus and leek diagonally.
Mince ☆ seasonings. Heat a pan with sesame oil and cook ☆ until fragrant. Add the doubanjiang spicy bean paste and cook together.
Add the beef, when browned, add ◎, the asparagus stem into the pan.
Put the leek, the rest of asparagus and the oyster sauce into the pan in the end. Cook all together.
Finally season with salt and pepper. Serve to a plate. It's done. If you have coarsely ground black pepper, sprinkle on a lot.
Here is the one with pork. It tastes good, too.
Story Behind this Recipe
The oyster sauce in my fridge was nearing the best-by date, so I used it with whatever was in the fridge. My family ended up loving the dish.
You can use beef offcuts instead of thinly sliced beef. This recipe is for 2 people. If you double the recipe, the sake for marinating with beef should be 1 tablespoon. To retain their crunchy texture, do not overcook the vegetables, especially asparagus.