Soy-Glazed Rib-Eye with Asparagus Stir-Fry
plus Jasmine Rice & Scallion-Ginger Oil
- Sesame
- Soy
- Wheat
Now with more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. 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
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
¾ cup
Jasmine Rice
6 ounce
Asparagus
16 ounce
Grass-Fed Rib-Eye Steak
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
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 tablespoon (tbsp)
Cooking Oil
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.
