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long grain rice flank steak clove garlic white wine soy sauce honey asparagus Asian sesame oil canola oil white mushrooms snow peas scallions
Viewed: 67 - Published at: 5 years agoIngredients
- 1 cup long-grain rice
- 8 ounces flank steak
- 1 large clove garlic
- Fresh or frozen ginger to yield 1 tablespoon, coarsely grated
- 3 tablespoons dry white wine
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 3/4 pound asparagus
- 1 teaspoon Asian sesame oil
- 1 teaspoon canola oil
- 1/2 pound plain white mushrooms or portobello mushrooms
- 1/2 pound snow peas
- 2 scallions
Method
- Prepare broiler if using; cover broiler pan with aluminum foil.
- Combine rice with 2 cups water.
- Bring to boil; reduce heat, cover and simmer until rice is tender -- 17 minutes total.
- Wash and dry steak, and score on the diagonal to make a diamond pattern.
- 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.
- Wash and trim the asparagus by breaking the stems at the point where they yield easily.
- Heat a large nonstick skillet until hot.
- Reduce heat to medium.
- Add sesame oil, canola oil and asparagus.
- Saute, stirring occasionally.
- 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.
- While steak cooks, wash and trim the mushrooms, and slice thickly.
- Add to skillet with asparagus.
- 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.
- Wash, trim and slice scallions.
- Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
- 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.
