Sweet & Spicy Steak Rice Bowl

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) toasted sesame seeds

Sauteed Vegetables

5 shitake mushrooms, thinly sliced
1/2 bunch of asparagus, woody stem section removed, and chopped into 1” pieces
2 cloves garlic, thinly sliced
5 g (1 tsp) peanut or neutral oil (for cooking)
Kosher salt
Sprinkle of MSG, optional

Bowl Components & Garnishes

Serving of leftover rice
Additional toasted sesame seeds
Pickled ginger
Scallions, thinly sliced
3 g Kewpie Mayo, optional

Instructions

Make the sauce:

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

Stir fry the vegetables:

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.

Stir fry the steak:

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.

Assemble and serve: 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.