Soy-Glazed Steak with Asparagus Stir-Fry and Scallion-Ginger Rice

This stir-fry brings together tender seared steak, crisp asparagus and a glossy sweet-and-savory soy glaze for a dinner that’s both quick and impressive. The combination of sweet chili sauce, sesame dressing and soy glaze creates a rich, sticky coating that pairs perfectly with the charred vegetables.

Fluffy jasmine rice gets an aromatic boost from a simple scallion-ginger oil, adding a fresh, zesty finish to every bite. Ready in about 35 minutes, this dish is perfect for a weeknight meal that feels special.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

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

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

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or flank steak work well. Adjust cooking time as needed.

Can I substitute the asparagus?

Green beans or broccoli are good alternatives. Cut into similar sizes for even cooking.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.