Cozy Sweet Thai Chili Sauce &Amp; Onion Dinner with a Restaurant-Style Finish

This stir-fry is a flavor explosion! The star of the show is tender ranch steak, seared to perfection and sliced, then drizzled with a glossy sweet soy glaze that gets a kick from sweet chili sauce and nutty sesame dressing. Sprinkle with crackly sesame seeds for the perfect finish.

Alongside, a quick stir-fry of asparagus, scallions and onion brings freshness and crunch. Fluffy jasmine rice is elevated with a fragrant scallion-ginger oil that ties everything together. It’s a complete meal that’s both satisfying and impressive.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView 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 and thinly slice, separating whites from greens. Halve, peel and thinly slice the onion. Trim and discard the woody bottom ends of the asparagus, then cut stalks crosswise into 1-inch pieces.
2. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, pat the 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 desired doneness, 3-6 minutes per side. Turn off heat, transfer steak to a cutting board and wipe out the pan.
4. In a small microwave-safe bowl, combine the ginger, scallion greens, 2 tablespoons oil (4 tablespoons for 4 servings) and a pinch of salt. Cover 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, onion and asparagus. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in the sweet soy glaze, sesame dressing, 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 as much scallion-ginger oil over the rice as you like. Garnish with sesame seeds and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

What can I use instead of sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a substitute.

Is this recipe gluten-free?

The recipe contains soy and wheat allergens. Use tamari instead of sweet soy glaze and check labels for gluten-free versions of chili sauce and sesame dressing.