Asparagus wrapped in Teriyaki beef

Asparagus wrapped in Teriyaki beef preparation time Serves: 4
Asparagus wrapped in Teriyaki beef cook time Cook: 50 mins
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    • 1 Chopping board
    • 1 knife
    • 1 Cling film
    • 1 Rolling pin
    • mixing bowls
    • measuring spoons
    • 1 Juicer
    • 1 Mixing spoon
    • 1 Saucepan
    • 1 colander
    • cocktail sticks
    • 1 Kitchen paper
    • 1 tongs
    • 1 grill pan
    • 1 oven gloves
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    • 4 small ribeye steaks Northern Ireland Farm Quality Assured


    • 1 lime
    • 75 ml teriyaki sauce
    • 1 tsp ketjap Manis (Indonesian sweetened soy sauce)
    • 0.5 tsp dried chilli flakes
    • 0.5 tsp chinese five spice stir fry paste
    • 2 tsp honey
    • 32 asparagus tips


    • 250 g  Japanese rice noodles – cooked
    • 6 spring onions
    • 0.5 lime
    • pinch of dried chilli flakes
    • 1 tsp honey
    • 1 tbsp sesame oil
    • 1 tbsp toasted sesame seeds
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    • Cut each steak into 4 equal slices place on a board and cover with cling film.  Remember to thoroughly wash your hands after handling raw meat.
    • Use the rolling pin to pound the steak slices to make into thin, even thickness pieces.
    • Juice 1 lime and place in a bowl, add the Teriyaki sauce, ketjap Manis, chilli flakes, five spice paste and honey and mix well.
    • Add the steak slices to the marinade and mix to make sure they are completely covered. Cover with cling film and leave to marinade for 1 hour.
    • Prepare the asparagus and cook in boiling water for 30 seconds.  Drain the asparagus and immediately place in a bowl of cold water to stop them cooking further. Remove and dry gently with kitchen paper.
    • Preheat the grill to medium.
    • Remove the steak slices from the marinade and wrap 1 slice around 2 asparagus spears. Secure with a cocktail stick.
    • Place the steak and asparagus spears on a grill pan and grill for 5 minutes, turning them frequently.
    • Once cooked, remove from the grill cover and leave to rest.
    • Place the rice noodles in a bowl. Remove the root and skin from the spring onions. Finely slice and add to the bowl.
    • Juice the ½ lime and add to the bowl. Add the chilli flakes, honey, sesame oil and sesame seeds to the bowl and mix well.
    • Remove the cocktail sticks and serve the Terikayi wrapped asparagus with the rice noodle salad.