Soy-Glazed Steak with Asparagus Stir-Fry

Name: Soy-Glazed Steak with Asparagus Stir-Fry plus Jasmine Rice & Scallion-Ginger Oil
Total time: 35 min
Yield: 2
Cuisine: East Asia
Ingredients: 1 thumb Ginger; 2 unit Scallions; 1 unit Onion; 6 ounce Asparagus; ¾ cup Jasmine Rice; 20 ounce Ranch Steak; 4 tablespoon Sweet Soy Glaze; 1.5 ounce Sesame Dressing; 1 ounce Sweet Thai Chili Sauce; 1 tablespoon Sesame Seeds; Salt; Pepper; Cooking Oil

plus Jasmine Rice & Scallion-Ginger Oil

Recipe Development TeamUpdated on September 10, 2025

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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.

Allergens:

Sesame

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 thumb

Ginger

2 unit

Scallions

1 unit

Onion

6 ounce

Asparagus

¾ cup

Jasmine Rice

20 ounce

Ranch Steak

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

1.5 ounce

Sesame Dressing

(Contains: Soy, Sesame, Wheat)

1 ounce

Sweet Thai Chili Sauce

1 tablespoon

Sesame Seeds

(Contains: Sesame)

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories1100 kcal

Fat49 g

Saturated Fat12 g

Carbohydrate99 g

Sugar31 g

Dietary Fiber3 g

Protein60 g

Cholesterol140 mg

Sodium2060 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Paper Towel

•Large Pan

•Small Bowl

•Plastic Wrap

Instructions

PDF

• 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 ¼ cups water (2 ¼ 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.

Beef is fully cooked when internal temperature reaches 145°.