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Asian Style Beef Fillet with Asparagus and Fresh Vegetables

5 from 8 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 133 kcal

Ingredients
 

  • 120 g Beef fillet
  • 1 tsp Food starch
  • Oil
  • 1 pole Celery
  • 0,25 Orange peppers
  • 1 small Red onion
  • 3 Rods Asparagus
  • 1 Clove of garlic
  • 1 disc Ginger
  • 0,5 Yellow chilli pepper
  • 1 shot White wine
  • 1 shot Soy sauce
  • 50 ml Beef stock
  • Salt, pepper, sugar
  • Celery green

Instructions
 

  • I cut the beef fillet across the grain into 0.5 cm thick slices and powder it with the cornstarch. I blanch the celery for about a minute, frighten it in ice water and then cut it into strips. I cut the bell pepper into strips, the red onion into wedges and the peeled asparagus into 1 cm wide pieces. Garlic and ginger are chopped and the chilli pepper cut into fine slices.
  • In a wok I heat some oil and sear the beef fillet on both sides. I take the meat out of the wok and set it aside.
  • I then gradually add the vegetables to the remaining frying fat and fry them while stirring vigorously: first the paprika strips, then the onion wedges, then the asparagus pieces and celery strips. At the very end, add garlic, ginger and chilli and stir in briefly.
  • I extinguish with a dash of white wine, which I then reduce as much as possible. Then I add a good dash of soy sauce and then the beef stock. I season the sauce with salt, pepper and a good pinch of sugar and let it reduce further to a slightly creamy consistency. Finally, I stir in the fillet strips along with the leaked meat juice and let everything boil again briefly.
  • I put the dish on a plate, put some celery greens cut into strips on top and serve with rice cooked in vegetable broth as a side dish.

Nutrition

Serving: 100gCalories: 133kcalCarbohydrates: 11.2gProtein: 12.9gFat: 3.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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