Soy-Glazed Rib-Eye with 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
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
3 tablespoon (tbsp)
Cooking Oil
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 Feb 2026- Flavor: The sauce was a standout, with many praising its deliciousness. Some found the dish heavy and oily, while others loved it.
- Ease of prep: Despite its impressive appearance, customers found this meal surprisingly easy to prepare and well worth the effort.
- Suggestions: Consider using thinner cuts of steak for quicker cooking and better results with this recipe.
- Portions: The ribeye steaks were notably thick, which some appreciated but others found challenging to cook evenly.
- Versatility: The sauce was so good that some suggested trying it with chicken and broccoli over rice for a tasty variation.
Reviews from our home cooks
Yes. All my yes. I upgraded to the ribeye, but I think the sauce was actually the star. I'd love that sauce with some broccoli and dark meat chicken over rice.
The ribeyes were very thick, which normally is great but for this recipe not as much. Thinner cuts would work better, but still an excellent recipe
It may look intimidating, but this is one of the easiest meals and so WORTH it.
Really good. Hit with the family and the rib eye was very high quality.
Talk about premium! This is the type of upgrades I'm here for, love the cut of steak will be purchasing again
Really liked the sauce! Meat wasn't as tender as I had hoped
Meat took way too long to cook to get to med rare temp. Sauce was delicious
