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This week I read a novel called How to Be An American Housewife by Margaret Dilloway, a fellow wordpress blogger. It was fantastic (you totally should read it!!) and put me in the mood for Asian food. A quick search of one of my favorite bloggers revealed a great recipe- Asparagus and Beef Rice Bowl. This is of course a slight variation (does anyone every really follow the recipe exactly?).

Asparagus and Beef Rice Bowl

  • 1 tablespoon sesame seeds
  • 1/2 tsp sea salt
  • Crushed red pepper flakes
  • 3/4 pound cubed beef (I used stew meat)
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil, divided
  • 2 green onions, finely chopped or 2 tbsp diced red onion
  • 1 tbsp hoison sauce
  • 1 tablespoon sherry (or sake if you have it)
  • 2 garlic cloves, minced
  • 10-15 asparagus spears, trimmed
  • 5 large white mushrooms, sliced
  • 2 teaspoons extra virgin olive oil
  • 2 cups freshly cooked white rice (I used half low-sodium beef broth and half water)
  • 2 tbsp coarsely chopped cilantro
  • srirachi to taste

Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Add salt and crushed red pepper. 

Whisk together soy sauce, one tablespoon sesame oil, hoison sauce, onions, garlic, sherry. Toss beef in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.

Bake asparagus at 350 degrees on a baking sheet until tender, about twelve minutes. Sprinkle sesame salt over; drizzle with remaining tablespoon sesame oil, toss to coat.

Brush griddle or frying pan with extra virgin olive oil. Using just enough marinade to coat the beef, cook meat and mushrooms until done, about five minutes.

Divide warm rice between two bowls. Top with asparagus, then beef. Top with cilantro and sriracha, if desired.