Steak, Mushroom, and Asparagus Bowl
Make this sweet & spicy bowl with the leftover rice in the refrigerator.
By Ethan ChlebowskiWhat should I do with leftover rice? Make this rice bowl or use whatever vegetables and meat you have in your refrigerator. Make sure to do all the prep work before because the actual cooking comes together insanely fast.
Ethan Chlebowski
Ingredients
Steak
- flank, skirt, or flatiron steak, cubed350 g
- neutral oila spoonful
- salt
Sweet & spicy stir fry sauce
- soy sauce1 part15 g
- hoisin1 part15 g
- chili garlic paste1 part15 g
- sesame seeds, toasted1/2 part5 g
Sauteed vegetables
- shiitake mushrooms, thinly sliced5
- garlic, thinly sliced2 cloves
- asparagus, chopped1/2 bunch
- neutral oila drizzle
- salta sprinkle
Bowl components & garnishes
- white rice, leftover
- sesame seeds, toasted
- pickled ginger
- scallions, thinly sliced
- kewpie mayo
Method
Step 1: Make the sauce
Combine all the sweet & spicy sauce ingredients together until homogenous. Set aside.
Step 2: Stir fry the vegetables
To cook, heat a wok (or a large fry pan) over high heat. Add a drizzle of neutral oil and the garlic and for 20 seconds.
Add the mushrooms and asparagus with a pinch of salt and for a couple of minutes. Set aside, and wipe the wok clean.
Step 3: Stir fry the steak
Heat the wok until smoking again and add oil to the pan.
Add steak cubes and let them on one side for a couple of minutes to brown the exterior. Toss and cook the other sides of the steak, then add the stir-fry sauce. Cook for another minute or so to let the sauce and glaze the steak.
Step 4: Assemble & serve
Add a serving of rice to a bowl, half of the vegetables, a sprinkle of toasted sesame seeds, and the steak. Add any additional toppings you may enjoy: scallions, mayo, stir fry sauce, and pickled ginger. Enjoy!
FAQ
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