Sun Lu Niu Rou Si
Asparagus with Beef Slivers
ingredients:
250 g lean beef
350 g green asparagus
5 cloves garlic
2 springonions
3 tbsp groundnut oil
marinade:
1 tbsp kecap manis (dark kecap)
1 tbsp kecap asin (light kecap)
1 tbsp rice wine
1 tbsp cornflour
sauce:
2 tbsp bouillom
1 tbsp rice wine
1 tbsp kacap asin (light kecap)
1/2 tsp salt
1/2 tsp palm sugar
garnish:
julienned carrot
sesame oil
preparation:
Cut the meat into thin strips and cut the asparagus diagonally. Cut the spring onions diagonally into pieces. Mix the meat with the ingredients for the marinade and leave for 30 minutes.
Heat in a wok the oil and fry the meat in 2 minutes until brown and scoop out of the pan. Add the garlic, the spring onions and asparagus and fry for 2 minutes. Then the ingredients for the sauce and fry until the liquid has almost disappeared. Spoon in the meat and scoop it on a plate.
Sprinkel a little sesame oil on top and garnish with the carrot.
last read
- Buncis Kuah Kare - green beans with potato stewed in coconut milk
- Tempeh Goreng Lengkuas - fried tempe seasoned with galangal
- Jamur Minyak Goreng Wijen - fried mushrooms with sesame
- Nasi Goreng Selimut - Fried rice with an omelet
- Botok Bakar Rendang Bebek - duck rendang wrapped in banana leaf
- Urap Kampung - spiced coconut with vegetables
- Kai-Gieuw Mu Sap - Minced meat omelette
- Pa Pad Porng Kar Ree
- Sambal Kelapa
- Kua Pad Mu - thai fried rice
Recent comments
2 years ago Pa Nang Gung
very taste! Yumm

5 years ago
nice website

5 years ago
:):):):):):):):):):):):):)wooooooow

5 years ago
nice blog keep it up

6 years ago
Thanks for the info.

6 years ago
I like indonesian food . thank you for a recipe.

6 years ago
AWESOME! I Like these

6 years ago
Base be Pasih recipe:
http://asiancook.eu/indonesian/bumbu/398-base-be-pasih-balinese-bumbu-for-fish-dishes
http://asiancook.eu/indonesian/bumbu/398-base-be-pasih-balinese-bumbu-for-fish-dishes

7 years ago
Zalig Non!

8 years ago
lovely recipe, excellent taste
Sun Lu Niu Rou Si - Asparagus with Beef Slivers


- Details
- Written by AsianCook