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Steak and asparagus stir-fry with jasmine rice
Ingredients
- 200g jasmine rice
- 1 star anise
- 1 tbsp sesame seeds (we used black)
- oil for frying to a high temperature, e.g. sunflower
- 1 rump steak, cut into strips across the grain
- 200g asparagus, trimmed of their woody ends and cut in half
- 1cm fresh ginger, peeled and very finely sliced
- 1 small garlic clove, finely chopped
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 red chilli, deseeded and finely sliced length-ways
- 2 spring onions, thinly sliced on the diagonal
- salt
Method
Prep time:
10 min
PT10M
Cooking time:
25 min
PT25M
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Step 1
Put the jasmine rice and star anise in a small saucepan (one with a lid). Add a pinch of salt and 400ml water. -
Step 2
Bring to the boil and cook for 5 minutes, then cover, remove from the heat and leave to steam for about 20-25 minutes, until the rice has absorbed the liquid and is soft and sticky. Remove the star anise. -
Step 3
Put the sesame seeds in a dry wok or large frying pan and gently heat for 30 seconds-1 minute, stirring, until toasted. Tip onto a plate and keep to one side. -
Step 4
Heat the oil in the wok (or pan) until smoking. Add the beef, asparagus, ginger and garlic and fry, stirring, for 3 minutes. Add the hoisin and soy sauces. -
Step 5
Stir for a minute to warm through, adding a splash of water if needed to thin the sauce. -
Step 6
Throw over the sesame seeds, chilli and spring onions to serve, with the rice.