Rump steaks with green asparagus and Asian cucumber salad

THAILAND

1 teaspoon of Shan’shi Sesamöl over the cucumber salad provides a particularly fine aroma.

Preparation time: 20 minutes
 Cooking time: 15 minutes
 Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 2 rump steaks (approx. 200g/piece)
  • 1 bunch of green asparagus
  • 1 cucumber
  • 2 limes (juice)
  • 2 tsp sugar
  • 1 tbsp O

preparation

  • Wash rump steaks. Pat dry with paper towels and set aside.
  • Wash the asparagus and cut off the woody ends (approx. 2-3 cm).
  • squeeze limes. Whisk together the juice, Sojasauce , and sugar in a bowl. Wash the cucumber, cut in half and thinly slice lengthwise.
  • Heat oil in wok or pan. Salt the rump steaks and fry for about 3 minutes. Then wrap in foil and let rest.
  • Fry the asparagus in the cooking residue until al dente. Add the sweet chilli sauce and toss.
  • Mix the cucumber slices with the lime juice, Sojasauce and sugar marinade and arrange on a plate together with the asparagus.
  • Cut the steaks open and place them on the asparagus.
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Tip:

Serve as a small side dish, crispy Shan’shi Krabbenchips .

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