Beef-Covered Asparagus Recipe

Asparagus covered in teriyaki beef and sprinkled with toasted sesame seeds
Yield: 8    Preparation Time: 1 hr 15minutes    Cooking Time: 10 minutes
Crisp-tender asparagus spears covered in thin beef that has been marinated in oriental spices—this is what this recipe is all about. Great to serve family and guests.


250g of asparagus tips, washed
4 small rib-eye steaks, batted with a rolling pin until very thin, cut into 4 equal horizontal slices
1tbsp of sesame seeds, toasted
75ml of teriyaki sauce
2tsp of honey
1tsp of Ketjap Manis
1/2tsp of stir-fry paste
1 fresh lime, the juice extracted
1/8tsp of chili flakes, dried

Recipe Instructions

Preparing the marinade and beef

Combine the teriyaki sauce, ketjap manis, stir-fry paste, fresh lime juice extract, honey and dried chili flakes together in a bowl. Stir until well-combined. You are going to use this as marinade to your beef.

Now, put the batted beef in a large bowl and pour over your marinade. Combine using your hands so that every part of the meat has been covered with the liquid. Cover and let it sit for an hour to give time for the flavors to soak through.

Preparing the asparagus

Put a pot of water to a boil and put in all the asparagus. Blanch it for about 30 seconds before quickly removing them from the pot and immersing the spears in a bowl of cold water. This should stop the cooking process right away. Drain and set aside.

Arranging the teriyaki beef and asparagus together

Get two of the blanched asparagus spears and roll a teriyaki beef slice around it. Do this to the rest of the asparagus until you have a total of 16 rolls.

Put a griddle pan over medium heat and set the rolled asparagus on top. Cook it for about 5 minutes but make sure you roll them regularly to keep them from burning. Once you are done with all the asparagus, set them on a plate and sprinkle the sesame seeds over it. Serve hot with rice or noodle salad.