Glazed Bavette Steak & Asparagus Stir-Fry
plus Jasmine Rice & Scallion-Ginger Oil
- Sesame
- Soy
- Wheat
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.
Ingredients
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
10 ounce
Bavette Steak
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
¾ cup
Jasmine Rice
6 ounce
Asparagus
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Scallions
1 thumb
Ginger
Not included in your delivery
3 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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, 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.
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 ¼ cup water (½ 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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Some loved the sweet soy glaze, while others found it overly sweet; consider balancing with additional savory elements.
- Ease of prep: Recipe required constant attention, but many found it worthwhile for the restaurant-quality result.
- Suggestions: Add garlic to boost flavor, use toasted sesame seeds, and consider washing the rice before cooking.
- Portions: Several wished for more asparagus in the dish.
