Heat 2 teaspoons oil in a large wok. Stir-fry 500g IGA Beef Stir-fry Strips, in batches, until browned. Remove. Stir-fry 6 quartered spring onion bulbs until soft. Add 1 sliced red capsicum, 1 bunch coarsely chopped asparagus, 1 stick finely chopped lemon grass, 2 tablespoons raw cashews and 2 cloves crushed garlic. Stir-fry until tender. Return beef to wok with 240g jar IXL Spreadables Roasted Capsicum and Sweet Chilli. Stir-fry until heated through. Add 1/4 cup torn thai basil leaves. Serve stir-fry with steamed rice.