Beef & Asparagus is a classic, rich Chinese dish that is surprisingly easy to re-create at home. Tender strips of beef, crunchy asparagus and a flavourful sauce; it all comes together in minutes
{serves 4}
Ingredients
460g rib eye steaks (approx. 2 steaks), sliced into ½ inch strips
250g Asparagus, trimmed, peeled all the way down the stalk and cut into 3 pieces diagonally
125g shiitake mushrooms, sliced
2 enchlion shallots, finely sliced
2 tbsp. rapeseed or groundnut oil
1 beef stock cube (Knorr), dissolve in 200ml boiling water
2 garlic cloves, crushed
2 tbsp. tamari soy sauce (gluten-free)
3 tbsp. honey
Marinade
2 tsp. sesame oil
2 tbsp. corn flour
2 tbsp. tamari soy sauce (gluten-free)
2 tbsp. mirin
2 garlic cloves, crushed
Garnish
brown rice, to serve
1 handful sesame seeds, toasted
Coriander
Preparation time -40 mins, cooking time – 15-20 mins
How to make me
In a medium bowl, mix together sesame oil, corn flour, tamari sauce, mirin and garlic until smooth. Add the sliced beef, and mix well. Marinate for 20 minutes.
Cook the brown rice as directed on the packaging if using.
Dry roast the sesame seeds in a frying pan, then transfer to a plate to cool.
Dissolve the beef stock cube in the 200ml boiling water.
Heat a large non-stick frying pan or wok over high heat. Add the beef and stir-fry until lightly browned and tender, 1 to 2 minutes. Transfer the beef to a plate.
Add the rapeseed oil to the frying pan or wok then add the shallots and cook until translucent over a medium heat. Add the shiitake mushrooms and garlic together with 100ml of the stock continue to cook for 2 minutes stirring continuously over a medium heat. Then add the asparagus with the remaining 100ml stock and cook for 5 minutes, until tender.
In a mixing bowl mix the honey together with the tamari soy sauce and then pour over the asparagus and bring to a boil over a high heat for 2 minutes. Return the beef to the frying pan or wok and toss to mix the ingredients thoroughly and cook for another 2-3 minutes. Check for taste and serve with brown rice.
Garish with toasted sesame seeds and coriander.
Enjoy x
LISA’S TIP – You can serve this stir-fry with gluten-free noodles. They are available in most good health shops and supermarkets. They are very quick to prepare and are a great alternative to rice if you prefer. You can also serve this stir-fry with cauliflower egg fried rice. I have also made this dish with variety of cuts of Beef if you prefer such as Sirloin and Rump, just as delicious!
Check out more of Lisa’s amazing recipes over at My Relationship With Food.