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

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

Alongside, enjoy a colorful stir-fry of asparagus, zucchini and onion, all tossed in the same savory-sweet sauce. Fluffy jasmine rice, elevated with a fragrant scallion-ginger oil, rounds out this unforgettable meal.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView 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

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

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 the scallions and thinly slice, separating the white parts from the green tops. Halve the onion, peel and thinly slice. Trim the zucchini, halve lengthwise, then slice crosswise into ½-inch half-moons. Trim the asparagus and cut into 2-inch pieces.
2. In a small pot, combine the jasmine rice, 1¼ cups water 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 generously 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. Transfer the steak to a cutting board and let rest. Wipe out the pan.
4. In a small microwave-safe bowl, combine the minced ginger, scallion greens, 2 tablespoons of oil and a pinch of salt. Cover with plastic wrap and microwave until fragrant, about 30 seconds. Stir and set aside.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the scallion whites, onion, zucchini and asparagus. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in the sweet soy glaze, sesame dressing, sweet chili sauce and ¼ cup water. 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, stir-fry and sliced steak among plates. Drizzle any remaining sauce from the pan over the steak. Spoon the scallion-ginger oil over the rice. 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?

Check that your sweet soy glaze and sesame dressing are gluten-free or use tamari and a gluten-free dressing.

How do I store leftovers?

Store steak, stir-fry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.