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Chinese Steak With Asparagus and Rice
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup long-grain rice
- 8ounces flank steak
- 1large clove garlic
- Fresh or frozen ginger to yield 1 tablespoon, coarsely grated
- 3tablespoons dry white wine
- 1tablespoon reduced-sodium soy sauce
- 1tablespoon honey
- Ā¾pound asparagus
- 1teaspoon Asian sesame oil
- 1teaspoon canola oil
- Ā½pound plain white mushrooms or portobello mushrooms
- Ā½pound snow peas
- 2scallions
Preparation
- Step 1
Prepare broiler if using; cover broiler pan with aluminum foil.
- Step 2
Combine rice with 2 cups water. Bring to boil; reduce heat, cover and simmer until rice is tender -- 17 minutes total.
- Step 3
Wash and dry steak, and score on the diagonal to make a diamond pattern.
- Step 4
Crush garlic, and grate ginger. Combine them in a bowl with wine, soy sauce and honey; stir well, and add the steak, stirring to coat well.
- Step 5
Wash and trim the asparagus by breaking the stems at the point where they yield easily.
- Step 6
Heat a large nonstick skillet until hot. Reduce heat to medium. Add sesame oil, canola oil and asparagus. Saute, stirring occasionally.
- Step 7
Meanwhile, prepare stove-top grill, if using. Remove steak from marinade and broil or grill about 5 minutes, until meat is rare or medium rare and brown on both sides.
- Step 8
While steak cooks, wash and trim the mushrooms, and slice thickly. Add to skillet with asparagus.
- Step 9
Wash and string snow peas, and cut in half crosswise. Add to the asparagus and mushrooms, and cook another minute, until asparagus is firm but tender.
- Step 10
Wash, trim and slice scallions.
- Step 11
Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
- Step 12
When meat is ready, slice thinly on the diagonal, and arrange on the plate. Mound the rice on the plate, and top with the cooked vegetables. Sprinkle with scallions.
Private Notes
Cooking Notes
Recipe just leaves out that you marinate the steak with half of the marinade and reserve the other half for the vegetables later.
Raw steak into marinade and later add remaining marinade to vegetables and cook over low heat? Isn't the recommendation to bring a marinade to a boil for a period of time before reusing with vegetables or as a sauce?
I used more veggies - carrots, bok choy. Total was twice the volume of veggies. Loved it.
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