Peel the carrots and (if needed) the asparagus. Remove the stringy part of the asparagus and slice the rods diagonally (about 5 cm thick). Cut the carrots into 5 cm long slices (max. 5 mm thick). Peel the ginger and cut into small pieces. Cut the steaks diagonally into strips.

Add 4 tbsp of olive oil to the wok. Once the oil is hot, add the ginger and asparagus and fry for 5 minutes. Once the asparagus has a nice tan, add the carrots. Stir whilst frying. Finally, add the mangetout / snap peas.

Add another 4 tbsp of olive oil together with the steak bits to the wok, mix well and let it fry for another 2 minutes whilst stirring.

Add a little tamari and agave nectar and let it cook for another minute. When done, sprinkle some sesame seeds over the dish. Serve with basmati rice.