- Prep Time
- 15 mins
- Total Time
- 35 mins
- pounds Boneless New York Strip Steak
- 2 tbsp
- Compliments Soya Sauce
- 1 tbsp
- dry sherry
- cloves garlic, minced or pressed
- 2 tbsp
- Compliments Granulated Sugar
- 3 cups
- 11/2 cups
- Sensations Calrose Rice
- pound asparagus, ends trimmed
- 3 tbsp
- sesame oil
- Compliments Large Eggs
- sambal oelek or other Asian hot chili paste
Cut steak crosswise into thin slices. Mix together soy sauce, sherry, garlic, and sugar in a bowl.
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.
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.
Stir constantly until asparagus is seared and tender-crisp when pierced, about 4 minutes. Transfer to a plate and keep warm.
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.
Transfer to a plate and keep warm. Add remaining oil to pan.
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.
To serve, spoon rice into bowls. Top with equal portions of asparagus, steak, and egg. Offer sambal oelek to add to taste.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.