Blog, Recipes

Beef with Asparagus and Teriyaki Sauce

20th March 2017

This is a lighter version than the one found in restaurants. There’s no MSG or flour and the oil has been minimised. Try serving the dish with Cauliflower Fried Rice.

{serves 4}


2 tbsp groundnut oil

500g beef rump or sirloin steak, sliced thinly

1 large brown onion, sliced thinly

340g asparagus, trimmed, peeled and cut into 3 pieces diagonally

3 spring onions, cut into 3cm slices

2 cloves of garlic, crushed

1 tbsp palm sugar

2 tbsp teriyaki sauce (gluten-free)

2 tbsp tamari soy sauce (gluten-free)

1 tbsp water

1 tsp grated ginger

1 tsp sesame oil


2 tbsp roasted cashew nuts

1 small chilli, sliced (optional for garnish)

bunch of fresh coriander brown rice

Preparation time – 40 mins, cooking time – 15 to 20 mins

Prepare your asparagus by taking the root end off and, using a vegetable peeler, remove the top layer off around the asparagus 2.5cm from the bottom of the tip. Then cut into 3 pieces diagonally.

Now prepare your spring onions cutting them into 3cm slices. Slice the beef in 1.5cm strips across the length of the piece.

Heat half the oil in a wok, stir fry the beef in batches until browned, then transfer to a plate to rest.

Mix the teryaki sauce, soy sauce, sugar and 1 tbsp water, then set aside.

Heat the remaining oil in the wok and stir fry the onion until soft and translucent, then add the asparagus and continue cooking for 10-12 minutes until al dente.

Return the beef to the wok with the garlic and ginger and cook for 30 seconds.

Add the spring onions, stir fry for 2 minutes, then add the sauce and cook for a further minute.

Drizzle with the sesame oil, then scatter with cashew nuts and sliced chilli (optional) and garnish with coriander.

Serve immediately with cauliflower rice, steamed brown rice or gluten-free noodles.

LISA’S TIP – Asparagus – long regarded as one of the ‘foods of love’ is back! Asparagus is available from different parts of the world all year round, but British asparagus is well worth waiting for – it has unbeatable flavour and freshness. The tips should be tightly furled and perky, rather than limp, and the shoots should be straight and firm.







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