Cut mini carrots in half lengthwise. Trim turnip leaves to 1cm, cut in half lengthwise, then into 6 wedges. Peel the turnip. Peel the bottom half of the asparagus and cut into thirds.

Trim the surface of the Camembert cheese and chop it into small pieces.

Season the beef with salt and pepper.

In a pot, combine the cheese sauce ingredients and heat on low, stirring until the cheese melts completely.

In a frying pan, heat 1 tsp of salad oil on low. Add the carrots, turnips, and asparagus. Cook until browned, turning occasionally. Cover and steam on low heat for about 2 minutes.

In the same pan, add the remaining 1 tsp of salad oil and heat on medium. Add the beef and cook until browned on both sides.