Pic of Steak and asparagus stir-fry with jasmine rice

Steak and asparagus stir-fry with jasmine rice

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Steak and asparagus stir-fry with jasmine rice

Main Serves 2 35 min
This is makes a speedy and delicious midweek dinner and is a good way of stretching a steak into a two-person meal. The key to any stir-fry with beef is not to overcook the meat; have all your ingredients chopped and ready and to go, and stop cooking while the meat's still tender and moist. This pairs well with egg noodles as well as rice.


  • 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
Image of Steak and asparagus stir-fry with jasmine rice


Prep time: 10 min
Cooking time: 25 min
  • 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.

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