- Combine beef, garlic, ground black peppercorns and white pepper in a small bowl. Mix well and set aside to marinate for 15 mins.
- In a wok, add 1½ tsp oil and heat over a medium-high heat. Stir fry the beef 2-3 mins until lightly browned. Remove and set aside.
- Add 1 tsp oil, carrot and asparagus to the wok and stir fry for another 1-2 minutes. Stir in Lee Kum Kee Panda Brand Oyster Sauce. Return the beef to the wok and stir to mix well.
- Garnish with spring onion curls and serve hot.