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Asparagus wrapped in Teriyaki beef

  • Serves 4
  • 50 mins


4 small Northern Ireland Farm Quality Assured ribeye steaks


1 lime

75 ml Teriyaki sauce

1 tsp of ketjap Manis (Indonesian sweetened soy sauce)

1 x 2.5ml spoon (1/2 tsp) dried chilli flakes

1 x 2.5ml spoon (1/2 tsp) of Chinese five spice stir fry paste

2 x 5ml spoons (2 tsps) honey

32 asparagus tips


250g Japanese rice noodles – cooked

6 spring onions

½ a lime

Tiny pinch of dried chilli flakes

1 x 5ml spoon (1 tsp) honey

1 x 15ml spoon (1 tbsp) sesame oil

1 x 15ml spoon (1 tbsp) toasted sesame seeds


Chopping board, knife, cling film, rolling pin, mixing bowls, measuring spoons, juicer, mixing spoon, saucepan, colander, cocktail sticks, kitchen paper, tongs, grill pan, oven gloves. 


  1. Cut each steak into 4 equal slices place on a board and cover with cling film.  Remember to thoroughly wash your hands after handling raw meat.
  2. Use the rolling pin to pound the steak slices to make into thin, even thickness pieces.
  3. Juice 1 lime and place in a bowl, add the Teriyaki sauce, ketjap Manis, chilli flakes, five spice paste and honey and mix well.
  4. Add the steak slices to the marinade and mix to make sure they are completely covered. Cover with cling film and leave to marinade for 1 hour.
  5. Prepare the asparagus and cook in boiling water for 30 seconds.  Drain the asparagus and immediately place in a bowl of cold water to stop them cooking further. Remove and dry gently with kitchen paper.
  6. Preheat the grill to medium.
  7. Remove the steak slices from the marinade and wrap 1 slice around 2 asparagus spears. Secure with a cocktail stick.
  8. Place the steak and asparagus spears on a grill pan and grill for 5 minutes, turning them frequently.
  9. Once cooked, remove from the grill cover and leave to rest.
  10. Place the rice noodles in a bowl. Remove the root and skin from the spring onions. Finely slice and add to the bowl.
  11. Juice the ½ lime and add to the bowl. Add the chilli flakes, honey, sesame oil and sesame seeds to the bowl and mix well.
  12. Remove the cocktail sticks and serve the Terikayi wrapped asparagus with the rice noodle salad. 

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