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Beef sauté with orange, asparagus and leeks

Author: Les Cultures de chez nous
Sauté de boeuf à l'orange, asperges et poireau
Preparation 25
Baking 5
Portions 4
Freezing No


  • 250 ml (1 cup) of leeks white, sliced into 0,5 cm (1/4 inch) thick
  • 20 small asparagus sliced into 2,5 cm (1 po)
  • Zest and juice from 1 orange
  • 15 ml (1 tablespoon) of seasoned rice vinegar
  • 30 ml (2 tablespoons) of beef broth
  • 22,5 ml (1½ tablespoon) of cornstarch
  • 15 ml (1 tablespoon) of flour
  • 400 g (7/8 pounds) of top sirloin into slices of 0,5 cm x 7 cm (1/4 inch x 3 inches)
  • Salt and pepper, up to taste
  • 45 ml (3 tablespoons) of vegetable oil
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  • In a casserole filled with salted boiling water, blanch leek whites 2 minutes. Add asparagus and cook another 1 minute. Drain vegetables and set aside.
  • In a small bowl, mix roange zest and juice with rice vinegar, beef broth and 7,5 ml (1/2 tablespoon) of cornstarch. Set aside the sauce.
  • In another bowl, mix flour and the remaining cornstarch. Salt and pepper beef strips, then cover with flour mixture while taking care to remove any surplus.
  • In a wok or any other large pan, heat oil at high heat. Cook beef strips 1 minute without stirring, turn around cook for another 30 seconds. Add vegetables and sauce, mix well and remove right away from heat.

Chef's notes