Beef And Asparagus Curry Recipes

BEEF-AND-ASPARAGUS CURRY

Steps:

• In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.

BEEF AND ASPARAGUS NEGIMAKI

Steps:

• Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
• Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
• Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
• Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
• Grill or broil negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.

STIR-FRY GREEN CURRY BEEF WITH ASPARAGUS & SUGAR SNAPS

Steps:

• Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
• Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
• Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.

BEEF AND ASPARAGUS STIR-FRY

Steps:

• Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

BEEF & ASPARAGUS

Steps:

• Trim the meat, and slice across the grain evenly into long, thin strips.
• Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
• Drain the meat, reserving the marinade.
• Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
• Remove from the wok.
• Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
• Remove and drain on absorbent paper.
• Blend the cornstarch with the reserved marinade until smooth.
• Return asparagus and meat to wok with marinade mixture.
• Stir-fry over high heat until meat is cooked through and sauce has thickened.
• Serve at once.

ASPARAGUS BISQUE WITH CURRY AND CRèME FRAîCHE

Steps:

• Bring 4 1/2 cups water, sliced leeks, and 3/4 teaspoon curry powder to boil in medium pot over medium-high heat. Boil 5 minutes. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes. Cool slightly. Set aside 2 tablespoons crème fraîche; stir remaining crème fraîche, 4 tablespoons chopped dill, and 3/4 teaspoon curry powder into soup. Puree in batches in blender until smooth. Strain soup into large bowl. Season soup to taste with salt and pepper. Refrigerate until cold, about 4 hours, or up to 1 day.
• Divide chilled asparagus bisque among 6 bowls. Top each with 1 teaspoon crème fraîche. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.

THAI-STYLE BEEF AND ASPARAGUS CURRY

Steps:

• Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
• Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
• Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.

SWEET AND SOUR CHERRY BEEF WITH ASPARAGUS AND RED ONIONS

Steps:

• Heat oil in a large saute pan, preferably cast-iron, over high heat. When pan is hot, pat steaks dry with a paper towel and season generously with salt and pepper. Add steaks to pan and cook about 2 to 3 minutes per side for medium rare. Remove from pan. Cover lightly with foil to keep warm.
• Add butter to the pan and cook until butter is a deep golden-brown color. Add the asparagus and onions to the pan and cook, stirring or tossing often, until the vegetables are tender and slightly browned, about 10 minutes. Season to taste with salt and pepper. Transfer to a platter.
• Add the red wine vinegar to the pan and allow to reduce by half, about 2 to 3 minutes. Add the cherry preserves and cook until mixture has a sauce consistency, about 2 more minutes. Add the tarragon and the 1 tablespoon coarse-ground black pepper to the sauce. Season to taste with salt and pepper, if necessary.
• Arrange steaks on top of asparagus-onion mixture and spoon sauce on top of steaks.

SESAME BEEF WITH ASPARAGUS

Steps:

• Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.
• Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
• In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.
• Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.

ASPARAGUS CURRY

Steps:

• Chop asparagus, carrots and potato into 1/2 inch pieces.
• Take a non-stick pan and put it on medium flame.
• Add oil and other seasonings like mustard seeds and jeera and curry leaves.
• Now add carrots and potatoes first.
• Add turmeric and mix them all properly and close the lid.
• After few minutes stir by adding salt and put the lid on again for a minute.
• Add chopped asparagus and stir them all and close the lid to allow them cook.
• After a few minutes check if all ingredients are cooked.
• Then reduce stove to low and add roasted chana dal powder and dry coconut powder and chili powder.
• Stir them all and close lid for a few minutes and switch off the stove.
• Garnish with chopped coriander.
• Goes well with rice, Chapathi, Dosa.
• Also can use this in sandwiches and is very healthy.

ASPARAGUS BEEF TERIYAKI

Steps:

• In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.

CURRIED COUSCOUS WITH ASPARAGUS AND BLEU CHEESE

Steps:

• Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
• Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
• Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
• Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

ASPARAGUS BEEF BUNDLES

Steps:

• Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
• Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
• Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.