May 132014
 
Steak & asparagus stir fry with jasmine rice
Author: 
Recipe type: Dinner
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 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
Instructions
  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.

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