Serves: 4
Cook Using: HobMethod
- Slice each rib-eye steak into four equal horizontal slices and cover with cling film. Bat out with a rolling pin until the steak is very thin and place them into a dish for marinating.
- Mix the marinade ingredients together and pour over the steak. Make sure the meat is coated well and leave for 1 hour.
- Meanwhile blanch the asparagus tips in boiling water for 30 seconds and immediately plunge into cold water to stop the cooking process.
- Roll the steak slices around two asparagus spears at a time. You should have 16 rolls. Set them onto a hot griddle pan or grill and cook for about 5 minutes, turning all the time. Remove from the heat and rest.
- Mix the cooked rice noodles with the remaining salad ingredients.
- Sprinkle the Teriyaki steak rolls with toasted sesame seeds and serve on warm plates with the rice noodle salad.
Ingredients
- 250 g Asparagus tips
- 4 Northern Ireland Farm Quality Assured ribeye steaks
- 1 tbsp Sesame seeds toasted
For the marinade:
- 75 ml Teriyaki sauce
- 1 tsp Ketjap Manis available from supermarkets
- 0.5 tsp Dried chilli flakes
- 1.2 tsp Chinese five spice stir fry paste
- 1 Lime Juice only
- 2 tsp Honey
For the noodle salad:
- 250 g Japanese rice noodles cooked as per instructions
- 6 Spring onions
- 0.5 tsp Dried chilli flakes
- 1 tsp Honey
- 3 tsp Sesame oil
- 0.5 Lime Juice
