Chinese Steak With Asparagus and Rice

Ingredients

• 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
• ¾ pound asparagus
• 1 teaspoon Asian sesame oil
• 1 teaspoon canola oil
• ½ pound plain white mushrooms or portobello mushrooms
• ½ pound snow peas
• 2 scallions

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    736 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 104 grams carbohydrates; 9 grams dietary fiber; 19 grams sugars; 42 grams protein; 77 milligrams cholesterol; 371 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Prepare broiler if using; cover broiler pan with aluminum foil.
2. Combine rice with 2 cups water. Bring to boil; reduce heat, cover and simmer until rice is tender — 17 minutes total.
3. Wash and dry steak, and score on the diagonal to make a diamond pattern.
4. 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.
5. Wash and trim the asparagus by breaking the stems at the point where they yield easily.
6. Heat a large nonstick skillet until hot. Reduce heat to medium. Add sesame oil, canola oil and asparagus. Saute, stirring occasionally.
7. 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.
8. While steak cooks, wash and trim the mushrooms, and slice thickly. Add to skillet with asparagus.
9. 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.
10. Wash, trim and slice scallions.
11. Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
12. 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.

45 minutes