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

This stir-fry is a flavor supernova! The star? Steak that you’ll sear, slice and drizzle with a glossy soy glaze amped up with sweet chili sauce and nutty sesame dressing. Sprinkle that steak with crackly sesame seeds and serve it alongside a stir-fry of asparagus, scallion and onion.

Fluffy jasmine rice elevated with aromatic scallion-ginger oil rounds out this explosion of deliciousness. Ready in about 35 minutes, this dish is perfect for a weeknight dinner that feels special.

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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

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

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens. Halve, peel and thinly slice onion. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces.
2. In a small pot, combine 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 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. Turn off heat; transfer to a cutting board. Wipe out pan.
4. In a small microwave-safe bowl, combine ginger, scallion greens, 2 TBSP oil (4 TBSP for 4 servings) and a pinch of salt. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Stir and set aside.
5. Heat a large drizzle of oil in pan used for steak 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 (½ cup for 4 servings); cook, stirring, until sauce has thickened, 1-2 minutes. Season with salt and pepper to taste.
6. Thinly slice steak against the grain. Divide rice and asparagus stir-fry between plates in separate sections; top stir-fry with steak. Drizzle any remaining sauce from pan over steak. Spoon as much scallion-ginger oil over 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 bavette with flank steak or sirloin; adjust cooking time as needed.

Can I make this dish gluten-free?

Use tamari instead of sweet soy glaze and ensure your sesame dressing is gluten-free.

How do I store leftovers?

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