Soy Glazed Steak with Asparagus Stir Fry

• 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.

• In a small pot, combine rice, 1 1⁄4 cups water
(2 1⁄4 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.

• 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.

• 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.

• 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 1⁄4 cup water(1⁄2 cup for 4 servings);
cook, stirring, until sauce has thickened,
1-2 minutes. Season with salt and pepper
to taste.

• 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.
Beef is fully cooked when internal temperature reaches 145°.