Sweet & Spicy Steak Rice Bowl — Ethan

Ingredients Steak 350 g (0.75 lb) flank steak (or cut of choice), cubed 10 g (2 tsp) peanut or neutral oil (for cooking) Kosher salt Sweet & Spicy Stir Fry Sauce 10 g (2 tsp) soy sauce 15 g (1 tbsp) hoisin 10 g (2 tsp) chili garlic paste (Sambal Oelek) 5 g (1 tsp

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all Sweet & Spicy Stir Fry Sauce ingredients together until homogenous. Set aside.

Step 2

To cook, heat a wok (or a large fry pan) over high heat. Add 5 grams of neutral oil and the garlic and cook for 20 seconds. Add the mushrooms and asparagus with a pinch of salt and saute for a couple of minutes. Set aside, and wipe the wok clean.

Step 3

Heat the wok until smoking again and add oil to the pan. Add steak cubes and let them sear on one side for a couple of minutes to brown the exterior. Toss to release and cook the other sides of the steak, then add the stir-fry sauce. Cook for another minute or so to let the sauce reduce and glaze the steak.

Step 4

I added a serving of leftover rice, half of the veggies, and more toasted sesame seeds to the steak, but make a portion to your desired preference and ratio. Don't forget the garnishes: kewpie mayo, leftover sauce, pickled ginger, and scallions.

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