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 soy glaze that gets a kick from sweet chili sauce and nutty sesame dressing. Crackly sesame seeds add the perfect finishing touch.

Serve the steak alongside a colorful stir-fry of asparagus, scallion and onion. Fluffy jasmine rice, elevated with a fragrant scallion-ginger oil, rounds out this satisfying and delicious meal.

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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

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

20 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

3 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 and thinly slice the scallions, separating the whites from the greens. Halve, peel and thinly slice the onion. Trim and discard the woody bottom ends from the asparagus; cut the 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 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 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 the steak and cook to your desired doneness, 3-6 minutes per side. Turn off the heat; transfer the steak to a cutting board. 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 the bowl with plastic wrap. Microwave until fragrant, about 30 seconds. Stir and set aside.
5. Heat a large drizzle of oil in the pan used for the steak 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 has thickened, 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 in separate sections; top the stir-fry with the 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 ribeye. Adjust cooking time as needed.

Can I make this recipe gluten-free?

To make it gluten-free, ensure your sweet soy glaze and sesame dressing are gluten-free or use tamari and a gluten-free sweetener.

How do I store leftovers?

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