- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 6
Ingredients
- 11/2
- 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
- 11/2 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
Method
Step 1
Cut steak crosswise into thin slices. Mix together soy sauce, sherry, garlic, and sugar in a bowl.
Step 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.
Step 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.
Step 4
Stir constantly until asparagus is seared and tender-crisp when pierced, about 4 minutes. Transfer to a plate and keep warm.
Step 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.
Step 6
Transfer to a plate and keep warm. Add remaining oil to pan.
Step 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.
Step 8
To 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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