Bring a pot of water to the boil.
In the meantime chop your asparagus into bite sized chunks, and slice the steak as thin as you are able to.
Peel and chop the garlic and ginger.
Put the rice in the pot of water to simmer.
Mix the beef strips and the cornflour with a pinch of salt and pepper.
Heat a tablespoon of olive oil in a pan until almost smoking, add in the asparagus and cook for a couple of minutes until lightly browned, remove from the pan for later.
Add another tablespoon of olive oil to the same pan and brown the beef strips, remove from the pan.
Add another tablespoon of olive oil to the pan and cook the ginger and garlic for a minute. Add the beef and the asparagus back in to the pan; then add the remaining ingredients in to the pan with 3 tablespoons of water.
Cook for a further 2 minutes and mix everything together.
Drain the rice, fluff it up with a fork and serve with the beef and asparagus.