Glazed Bavette Steak and Asparagus Stir-Fry with Jasmine Rice and Scallion-Ginger Oil

Get ready for a flavor-packed dinner that comes together in under 30 minutes! This glazed bavette steak and asparagus stir-fry is a delicious medley of tender steak, crisp vegetables and aromatic rice. The star of the show is the steak, seared to perfection and coated in a glossy sweet soy glaze with a kick of chili sauce and nutty sesame dressing.

Paired with a simple stir-fry of asparagus, onion and scallions and served over fluffy jasmine rice topped with a fragrant scallion-ginger oil, every bite is an explosion of savory, sweet and spicy notes. It’s a complete meal that’s sure to become a weeknight favorite.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince the ginger. Trim the scallions, then thinly slice, separating the white parts from the green tops. Halve, peel and thinly slice the onion. Trim the woody ends from the asparagus and cut the stalks crosswise into 1-inch pieces.
2. In a small pot, combine the jasmine rice, 1¼ cups water (or 2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, pat the bavette steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 3-6 minutes per side. Turn off the heat, transfer the steak to a cutting board and wipe out the pan.
4. In a small microwave-safe bowl, combine the minced ginger, sliced scallion greens, 2 tablespoons oil (4 tablespoons for 4 servings) and a pinch of salt. Cover the bowl with plastic wrap and microwave until fragrant, about 30 seconds. Stir and set aside.
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add the scallion whites, sliced onion and asparagus pieces. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in the sweet soy glaze, sesame dressing, sweet Thai chili sauce and ¼ cup water (½ cup for 4 servings). Cook, stirring, until the sauce thickens, 1-2 minutes. Season with salt and pepper to taste.
6. Thinly slice the steak against the grain. Divide the rice and asparagus stir-fry between plates, placing them in separate sections. Top the stir-fry with the sliced steak. Drizzle any remaining sauce from the pan over the steak. Spoon the scallion-ginger oil over the rice as desired. Garnish with sesame seeds and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or skirt steak. Adjust cooking time as needed.

Is this recipe gluten-free?

The sweet soy glaze and sesame dressing contain soy and wheat, so it is not gluten-free. For a gluten-free version, use tamari or gluten-free soy sauce and check the chili sauce label.

Can I make this dish vegetarian?

Absolutely! Replace the steak with firm tofu or tempeh and use a plant-based protein. Adjust cooking time accordingly.