Beef stir-fry with green asparagus and lemony sweet potato pure
A delicious stir-fry of beef flank steak with crisp green asparagus, accompanied by creamy sweet potato mousseline with a touch of lemon for a fresh and tangy note.
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Ingredients
Portions:
4
150 g
sweet potato, peeled and cubed
1 tbsp
butter
1 tsp
lime juice
150 g
beef flank steak, thinly sliced
1 tbsp
casa olive oil
50 g
baby onion, sliced
50 g
orange carrot, julienned
60 g
green asparagus, cut into 5 cm pieces
1 tsp
fine salt
0.5 tsp
ground white pepper
1 tsp
fresh thyme leaves
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Boil 150 g of cubed sweet potato in a pot of salted water until tender, about 15 minutes. Drain and mash with 1 tbsp of butter and 1 tsp of lime juice. Set aside.
- Heat 1 tbsp of casa olive oil in a large skillet over medium-high heat. Add 150 g of thinly sliced beef flank steak and stir-fry until browned, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add 50 g of sliced baby onion, 50 g of julienned orange carrot, and 60 g of green asparagus pieces. Stir-fry for 5-6 minutes until the vegetables are crisp-tender.
- Return the beef to the skillet with the vegetables. Season with 1 tsp of fine salt, 0.5 tsp of ground white pepper, and 1 tsp of fresh thyme leaves. Stir well and cook for another 2 minutes until everything is heated through.
- Serve the beef stir-fry alongside the lemony sweet potato purée.