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Green Asparagus with Beef and Mandarin Blossom Rice

5 from 5 votes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 16 kcal

Ingredients
 

For the mandarin blossom rice:

  • 16 Poles Asparagus, green
  • -

For the marinade:

  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 2 tbsp Kecap Tim Ikan
  • 1 tsp Sambal Bangkok ala Siu

For the Cap Cay:

  • 30 g Baby corn, fresh or canned
  • 4 small Onions, red
  • 3 medium-sized Cloves of garlic, fresh
  • 20 g Carrot
  • 1 small Spring onion
  • 1 Hot peppers, red, long, mild
  • 1 smaller Chilli, green, fresh or frozen

For the sauce:

  • 1 tsp Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)
  • 60 g Coconut water
  • 4 tbsp Orange juice
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 2 tbsp Soy sauce, light
  • Marinade residue, (see preparation)

Also:

  • 4 tbsp Sunflower oil
  • 4 Lettuce leaves
  • 2 tbsp Butter, salted

Instructions
 

  • Make the rice according to the recipe.
  • Cut the beef fillet across the grain in approx. 6x6 mm strips and cut them to a maximum of 3 cm. Mix the ingredients for the marinade and marinate the beef in it at room temperature.

For the Cap Cay:

  • Wash the fresh baby corn well and chop larger pieces up to the size of your mouth and chopsticks. Strain canned goods, weigh the required amount and treat as mentioned above. For the vegetables, cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash a small carrot, cut off both ends, peel and slice diagonally into 3x3 mm thin sticks. Wash the spring onions, remove the withered leaves, cut the green part into rolls approx. 5 mm wide. Cut the white and white-green parts diagonally into pieces approx. 1 cm wide and keep them ready separately.
  • Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 1 cm wide. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.

Peel the asparagus:

  • Wash the fresh, green asparagus, cut off approx. 2 cm at the lower end, peel from the lower half. Discard the shells and the remains of the cape.

Do not forget:

  • Now strain the pieces of meat and let them drain well. Dissolve the tapioca flour in the rice wine and mix in the remaining ingredients for the sauce.
  • As soon as the rice is ready, heat a wok with 2 tablespoons of the sunflower oil. Add the pieces of meat and stir-fry for 1 minute. Take out of the wok.
  • Use as little water as possible to cook the asparagus. Bring to the boil and dissolve 1 teaspoon of chicken stock in it. Do not add the asparagus yet.
  • Put the rest of the oil in the wok and let it warm up. Add onions and garlic and stir-fry for 30 seconds. Add the remaining ingredients for the Cap Cay, except for the green spring onions, and stir-fry for 2 minutes. Deglaze with the sauce, add the green spring onions and simmer over a reduced heat with the lid on for 3 minutes.
  • Cook the asparagus for a maximum of 3 minutes. Place the rice on the lettuce leaves in a serving bowl. Place the asparagus in the middle and add the butter flakes. Mix the meat into the Cap Cay and place on both sides of the asparagus, serve and enjoy.

Attachment:

  • Mandarin blossom rice: Heavenly mandarin blossom rice Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce

Nutrition

Serving: 100gCalories: 16kcalCarbohydrates: 2.8gProtein: 0.6gFat: 0.1g
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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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