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 steak, sliced and drizzled with a glossy soy glaze that’s amped up with sweet chili sauce and nutty sesame dressing. Sprinkle with crackly sesame seeds for extra texture.

Alongside, a quick stir-fry of asparagus, scallion and onion brings freshness and crunch. Fluffy jasmine rice elevated with a fragrant scallion-ginger oil rounds out this delicious meal. Ready in under 30 minutes!

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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

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 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 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 tablespoons oil 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 the 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; 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 scallion-ginger oil over rice as desired. 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 even ribeye. Adjust cooking time based on thickness.

Can I make this dish vegetarian?

Absolutely! Replace the steak with firm tofu or tempeh and cook until golden. The glaze works well with plant-based proteins too.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water to refresh the sauce.