Home » Beef Recipes » Asparagus wrapped in Teriyaki beef
Asparagus wrapped in Teriyaki beef
Serves: 4
Cook: 50 mins
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Equipment
- 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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Ingredients
- 4 small ribeye steaks Northern Ireland Farm Quality Assured
Marinade
- 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
Salad
- 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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Method
- 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.
