May 132014
Steak & asparagus stir fry with jasmine rice
Recipe type: Dinner
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 200g jasmine rice
  • 1 star anise
  • Sea salt
  • 1 tbsp sesame seeds (can use white or black)
  • Oil for frying to a high temperature, eg. sunflower
  • 1 rump steak, cut into strips across the grain (or use Riverford beef stir fry)
  • 200g asparagus, trimmed of their woody ends & cut in half
  • Small piece of fresh ginger, peeled & very finely sliced
  • 1 small garlic clove, finely chopped
  • 1 red chilli, deseeded & finely sliced lengthways
  • 2 spring onions, thinly sliced on the diagonal
  • 3 tbsp hoisin sauce
  • 1 tbsp soy sauce
  1. Put the jasmine rice and star anise in a small saucepan (one with a lid).
  2. Add a pinch of salt and 400ml water. Bring to the boil and cook for 5 mins, then cover, remove from the heat and leave to steam for approx 20-25 mins, until the rice has absorbed the liquid and is soft and sticky.
  3. Remove the star anise.
  4. Once the rice is cooked, put the sesame seeds in a dry wok or large frying pan and gently heat for 30 secs-1 min, stirring, until toasted. Tip onto a plate and keep to one side.
  5. Heat the oil in the wok (or pan) until smoking.
  6. Add the beef, asparagus, ginger and garlic and fry, stirring, for 3 mins.
  7. Add the hoisin and soy sauces.
  8. Stir for a min to warm through, adding a splash of water if needed to thin the sauce.
  9. Throw over the sesame seeds, chilli and spring onions to serve, with the rice.

Sorry, the comment form is closed at this time.