Korean Rice Bowl with Steak and Asparagus
Prep Time
Serves
Cooking Mode
1½ pounds Boneless New York Strip Steak
2 tbsp Compliments Soya Sauce
1 tbsp dry sherry
3 cloves garlic, minced or pressed
2 tbsp Compliments Granulated Sugar
3 cups water
salt
1½ cups Sensations Calrose Rice
1 pound asparagus, ends trimmed
3 tbsp sesame oil
4-6 Compliments Large Eggs
sambal oelek or other Asian hot chili paste
1½ pounds Boneless New York Strip Steak
2 tbsp Compliments Soya Sauce
1 tbsp dry sherry
3 cloves garlic, minced or pressed
2 tbsp Compliments Granulated Sugar
3 cups water
salt
1½ cups Sensations Calrose Rice
1 pound asparagus, ends trimmed
3 tbsp sesame oil
4-6 Compliments Large Eggs
sambal oelek or other Asian hot chili paste
Directions
1Cut steak crosswise into thin slices. Mix together soy sauce, sherry, garlic, and sugar in a bowl.
2Add meat and mix well; set aside.Meanwhile, bring the water to a boil in a 3- to 4-quart pan overhigh heat. Add salt to taste and rice. Reduce heat to low, cover pan, and cook until rice is tender, 20-25 minutes.
3Cut asparagus into 11/2-inch pieces. Heat 1 tablespoon sesame oil in a 12-inch nonstick frying pan over high heat. When hot, add asparagus and season to taste with salt.
4Stir constantly until asparagus is seared and tender-crisp when pierced, about 4 minutes. Transfer to a plate and keep warm.
5Add 1 more tablespoon of oil to pan. In batches, add steak (use only as much as will fit in a single layer) and cook, turning once, until seared and well browned but still rare in center (cut to test), 1-11/2 minutes per batch.
6Transfer to a plate and keep warm. Add remaining oil to pan.
7Crack eggs into pan and reduce heat to medium-high. Cover pan and cook until yolks are softly set, 3-4 minutes. Use a spatula to cut whites to separate eggs.
8To serve, spoon rice into bowls. Top with equal portions of asparagus, steak, and egg. Offer sambal oelek to add to taste.
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