Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
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Hi, I’m Betty welcome to Betty’s kitchen, tonight we’re having steak and asparagus stir fry for dinner and it’s going to be served over rice. And to make it very quick and easy for you I’m choosing to use Minute Rice because I really have to do with Minute Rice is to use equal amounts of rice and liquid and bring your liquid to a boil would be rice and then cover it and let it sit. This is done in about five minutes. I am going to let add a twist to it because I’m going to use some beef broth to cook it in so that it will have that nice beefy flavor which will blend with our steak. So we’re going to have some very brown looking rice but it’s from that beef flavor that I’m going to put in and it’s actually just add some rice.
To get started on this I need to bring my broth up to a boil so I have a sauce pan here and I’m going to put this in but I would like to point out that I have reserved three tablespoons of this beef broth. So it’s not a complete can that I’m putting in here and that’s going to take them out rice that I’ll put in and I’m going to use this can to measure it because the lack to put an equal amounts and that need to know to come up just shot of the top maybe I have a half inch from the top when I do that.
So let me turn this one and we’ll bring that to a boil and by the time I get that to a boil I will have this washed that and dried and filled almost on the top with Minute Rice and we’ll be ready to continue that. And you can see that my beef broth is just a lot boiling and boiling around the edges so I’m go the head and put that right on the and you can see I found it to within like a half inch or so of the top. So I’m going to add that in and then it will maybe come back to a boil which is going to have that very quickly then we stir that around, and I wanted to maintain that boil. And it does look like that it is maintaining the boil so what I’m going to do is turn it off and then put a lead on top and that’s going to make all of these juices get absorbed by the rice and it will be a wonderful flavored white rice with beef seasoning.
So let’s turn that off and it’s going to take care of yourself all we continue. So coming over here we have some steak, his is Sirloin steak and I have already prepared it because it does take some preparation. I had it in my refrigerator today and I second in the freezer for about an hour in order to slice it easily that’s a really easy way to slice meat after that I let it start coming out to room temperature and for the last ten minutes or so it has been marinating. You could see brown this around it, I mixed together 1 teaspoon of cornstarch and I keep my cornstarch on a jar like this it’s not labeled but when you see me get this jar out its cornstarch.
There is two teaspoon of cornstarch and one tablespoon of soy sauce. I’ll have read that in the recipe but that got mix together and drizzle over the top and then we can move around so that could absorb all of that. So that should be some nice marinade and a good flavor that has been added to our meat if there were a lot of sauce left here I would drain it in fact I was prepared to do that. I have a calendar here standing by, if this is so big you need to get rid of that soup but mine is not.
So I’ll just leave it sit it like that for a while and our meat is ready to start cooking. One more thing you need to prepare is the asparagus and this pretty much prepared. What I have done is to taken asparagus that I got from the grocery store and it came in links of this size. I washed and dried it with paper towel and then the bottom end is always tough so you just bend it and where it wants to snap that’s the appropriate place for it to snap and then after that cut diagonally with your knife and with your cutting board in about one each pieces.
And that’s where all of these came from so we have these two ready to go and the first again I’m going to be cooking is the meat. Over here I have a very deep skillet it’s a sort of a wok type skillet and you can use a wok and I already prepared it in the sense that I went it along the top and put extra virgin olive oil. I used half tablespoons of Extra Virgin Olive oil. Now I want to turn this one and get it hot. It needs to be hot when the meat goes in here. So I think I want to cut away for a moment to let that heat up when it heats up we’ll be able to start our sirloin steak.
The oil is hot and you can taste it with a single spoon and make sure it sizzles like that and I don’t want to come on back on and I’m going to go get the meat and I cut over here and I want to add all of the meat at one’s into this deep skillet. And I will split it out of bit and then put it back on the key and this needs to be stir fried for 4 minutes. So I had a little work to do getting this ready. I’m just going to stir it around and it will get nice and brown and when it’s finished I will move it to a plate then I’ll come back and let you see what was in there.
The steak is still stir frying for 4 minutes and it was nice and brown and so I’m going to remove it to and pat this around here. This is not the serving platter but it just need to hold there for a minute and will work on the asparagus. Let me turn that off and come over here. Now I have my asparagus ready to go and I need to use those 3 tablespoons of beef broth that I mentioned earlier. So let’s just go ahead and put that in the box probably it will sizzle because it’s very hot and then we’re going to put all of our asparagus in there. And by the way this was one pound of asparagus and the steak was approximately one pound sirloin steak. So that makes it nice and easy to remember.
Now I have in here remember three tablespoons of beef broth and 1 pound of asparagus take it back to the stove and turning it on and I’m going to cover it and I’m going to stir it up a little bit first. Then I’m going to cover it and cook it for about 3 minutes.
So I just keep it on a low and covered and I’ll be back after 3 minutes. The asparagus has been cooking covered for 3 minutes and what I’ll do is turn that off and bring it over to my work space and with that lid and over here all I want to do is make a little mixture of 1 tablespoon of cornstarch and this is 2 tablespoons of soy sauce and then I’ll be taking that back to the stove. Turn back on and we’ll just need to cook this long enough until we have a nice little gravy down here that is thickened up so I’ll be back and have some gravy thickened up in no time. So we’re ready to return to our meat that every mode place that back in and this is basically our stir fry mixture that we’re going to serve over our rice. Now I did not touch the rice since I started this and it said it’s 5 minutes in fact the lawn mower within 5 minutes so that should be ready and let’s just take a look here there it comes off for the first time and just flipping it a little bit there is our done rice.
So I’m going to serve this up into a mass serving plate and let you see what it’s going to look like. So here’s my sirloin steak asparagus stir fry and you see how it looks with the bed of rice. And this is just instant rice but putting that beef broth brings up the flavor it taste really great you can also the beef broth with the rice. If you want to it’s just a wonderful dish and a pretty healthy thing to do and along with that you might want to have a nice hot cup of tea.