Beef & Asparagus Stir Fry with Easy Cook Rice

This stir fry works really well if the asparagus and water chestnuts keep their crunch alongside the succulent beef strips.

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Serves: 4-5 • Prep Time: 15-20 mins • Cook Time: 20 mins

Straight from the Forq Kitchen!
by Jayne Pearce


Quick & Simple Beef & Asparagus Stir Fry with Easy Cook Rice

A stir fry is a fast and simple way to create a tasty meal, and it looks good, too. Depending on how much oil is used in the frying, it can also be quite healthy. Throw in some crunchy chunks of sautéed asparagus and you’re well on your way to getting a good portion of your daily greens, which can’t be a bad thing.

When choosing the right cooking oil for a stir fry, it would be worth bearing in mind that some cooking oils are better than others for handling the high heat. When stir frying it’s important to choose a cooking oil that has a high smoke point–that is, the temperature where the oil begins to break down. Once the oil breaks down it gives off a bitter taste that penetrates into the food. The best oils to use in a stir fry, or even deep frying, are nut oils such as peanut or groundnut oil, as well as canola oil. I would not recommend using extra virgin olive oil as it does not handle sudden increases in heat and tends to smoke although pure olive oil does have a higher smoke point. Save your costly extra-virgin for dressings, where it performs far better. I am also a fan of using coconut oil as it’s great for cooking with and gives off a fuller, more exotic flavor. If you’re looking for a neutral flavor then canola oil is your best bet and, like olive oil, it’s low in those unhealthy saturated fats and high in the good guy, monounsaturated fats.

I am a fan of using coconut oil as it gives off a fuller, more exotic flavor.

One hurdle many home chefs face is how to cook rice in a pan–properly! Sure, if you have a rice cooker then it’s just a matter of knowing the water to rice ratio and hitting the start button. I love my rice cooker, plus it also has a steam shelf for taking full advantage of the heating experience. There are times, however, when my tried-and-tested rice cooker is not available, so knowing how to cook rice properly–the old fashioned way–in a pan of water using a technique called the pasta method (!) is a must-know. Rice is usually long, medium or short grained, and they all have different cook times with brown generally taking the longest. Only basmati rice needs to be soaked in water before cooking as it absorbs some of the water and is less likely to break apart during the cooking process. Follow my guidelines below on how to cook rice and create a bowl of your very own fluffy white rice, throw that together with your Beef & Asparagus stir fry, and enjoy bold flavors and a little culinary panache with minimal effort.

Depending on how much chili you choose to add to the stir fry, if the amount is relatively minimal then I would suggest an easy drinking red with soft tannins and very little oak exposure. A youthful grenache from the South of France or Spain is a good bet as it also has the spice to balance out the fuller stir fry flavors.

How to cook rice in a pan:

  • Rinse the rice in cold water to wash away excess starch.
  • Measure out the amount of water required into a pan and add a pinch of salt. The ratio for most types of rice is 2 cups of water for every 1 cup of rice (uncooked). The typical amount per person is ½ cup of rice (uncooked).
  • Bring the water to the boil and add the measured rice. Seal with a tight-fitting pan lid.
  • Turn down the heat and simmer for approximately 10-20 minutes depending on the type of rice. American long grain rice will probably only need about 10-15 minutes cooking time.
  • Once most of the water has been boiled off or absorbed, take off the heat and drain off any remaining boiled water.
  • If rice is particularly starchy-looking, using a strainer drain out the water (5, above) above the sink and rinse by pouring a kettle of boiled water over the rice.
  • Allow the rice to rest for about 5 minutes before fluffing up and serving.

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Directions

Here’s how to make this delicious recipe

Add 4 cups of water in a pan and bring to the boil.

Add 2 cups of rice and boil for 10-20 minutes depending on type of rice used. See guidelines above on how to cook rice.

In a jug, mix the stock, cornstarch, oyster sauce and soy sauce together. Set aside.

While the rice is cooking, heat one tablespoon of canola or coconut oil in a wok or pan and add the strips of steak to the hot oil. Fry until the steak juices are released and the meat turns color.

Drain away the juices and add another tablespoon of oil and continue frying the steak.

Add the garlic, ginger and green onions to the frying steak and fry for a further minute

Beef & Asparagus Stir Fry

Beef & Asparagus Stir Fry

Stir frying the ingredients

Add the water chestnuts, chopped asparagus, chili flakes, black pepper and sesame seeds and stir frequently to prevent burning.

Pour in the jug of stock mix and fry for a further 3 minutes to allow the flavors to integrate and the sauce to thicken slightly.

Once the rice has cooked, set aside to rest before serving.

Arrange the rice and steak and asparagus stir fry on a serving plate. Garnish the steak and asparagus with some partially crushed peanuts.

Ingredients

  • 4 x salmon fillets with the skin on
  • 3 cups cornbread cubes (preferred), un-flavored croutons, or bread crumbs
  • Approx. 15 fresh chive stalks, finely chopped and a further 12 stalks for decoration
  • 1/2 cup lemon juice for the crust
  • 1/2 cup melted butter
 for the crust
  • pinch of salt and pepper
  • 2lb fingerling potatoes
  • 3 tbsp olive oil
  • 24 asparagus stalks

For the hollandaise sauce:

  • 6 egg yolks
  • 3 tbsp water
  • 2 tbsp lemon juice
  • 1 cup clarified butter
  • Pinch of cayenne pepper

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Who’s Cooking Today

Jayne Pearce

I’ve sampled exotic and unusual foods on my travels, but nothing beats coming home and sharing my experiences in the kitchen and in my writing. I love the sticky leftover goo of barbecued pork ribs that my kids can’t quite polish off on their own; I yearn for the safe and homely aroma of roast chicken as I pull it from the oven; I adore the sizzle and smell of broiled bacon on a wet Sunday morning. Food will always be my friend as it is meant for sharing. You can enjoy my written and visual translation of taste at jambip.com or via the various social media channels.

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