Korean Rice Bowl with Steak and Asparagus

Prep Time: 15 minutes
Total Time: 35 minutes
Makes: 6

Ingredients

  1. 11/2 pounds Boneless New York Strip Steak
  2. 2 tablespoons Compliments Soya Sauce
  3. 1 tablespoon dry sherry
  4. 3 cloves garlic, minced or pressed
  5. 2 teaspoons Compliments Granulated Sugar
  6. 3 cups water
  7. salt
  8. 11/2 cups Sensations Calrose Rice
  9. 1 pound asparagus, ends trimmed
  10. 3 tablespoons sesame oil
  11. 4-6 Compliments Large Eggs
  12. sambal oelek or other Asian hot chili paste

Method

  1. Cut steak crosswise into thin slices. Mix together soy sauce, sherry, garlic, and sugar in a bowl. 
  2. Add 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. 
  3. Cut 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. 
  4. Stir constantly until asparagus is seared and tender-crisp when pierced, about 4 minutes. Transfer to a plate and keep warm.
  5. Add 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. 
  6. Transfer to a plate and keep warm. Add remaining oil to pan.
  7. Crack 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.
  8. To serve, spoon rice into bowls. Top with equal portions of asparagus, steak, and egg. Offer sambal oelek to add to taste.