Hot asparagus from the wok

Name: Hot asparagus from the wok
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 1 Garlic clove; 400 g steak in a row; 500 g green asparagus; 1 kg white asparagus; 200 g Carrots; 2 TABLESPOONS Oil; 6-7 Stem(s) Coriander; 1 TABLESPOON Sesame Oil; 2-3 TABLESPOONS Sushi and sashimi soy sauce; 1 TEASPOON Sambal Oelek; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
1 Garlic clove
400 g steak in a row
500 g green asparagus
1 kg white asparagus
200 g Carrots
2 TABLESPOONS Oil
6-7 Stem(s) Coriander
1 TABLESPOON Sesame Oil
2-3 TABLESPOONS Sushi and sashimi soy sauce
1 TEASPOON Sambal Oelek
7-10 Tbsp Pepper

Directions

1
Cook rice in boiling salted water according to package instructions. Peel garlic and cut into slices. Cut beef into very thin strips. Wash green asparagus, cut off woody ends. Cut the stems in half lengthwise and cut into diagonal strips.
2
Wash and peel white asparagus, cut off woody ends. Peel and wash the carrots. Halve both lengthwise and cut into slices at an angle. Heat 1 tablespoon of oil in a wok. Sauté the meat strips in the hot oil. Remove the meat and keep warm. Heat 1 tablespoon of oil in a wok. Fry vegetables for 5-6 minutes. Wash the coriander and chop the leaves roughly. Add sesame oil, soy sauce and sambal oelek to the vegetables and simmer for 1-2 minutes.
3
Heat 1 tablespoon of oil in a wok. Fry vegetables for 5-6 minutes. Wash the coriander and chop the leaves roughly. Add sesame oil, soy sauce and sambal oelek to the vegetables and simmer for 1-2 minutes. Drain the rice. Add coriander to the vegetables, season with salt and pepper if necessary and arrange on a plate. Pour meat over the vegetables