1hr 9min prep: 40min cook: 29min
Mash up all your favorite Asian flavors in this satisfying meal. It’s quick and easy too!Notes:
- This stir-fry recipe is perfect as a side dish or as a vegetarian entree. Consider increasing the portion size if you want it to stand in as your main dish.
- If you have extra time, let the steak marinade up to 1 hour.
Ingredients
Produce
- Asparagus — 2 Cups
- Fresh Ginger — 6 Teaspoons
- Fresh Lime Juice — 1⁄2 Tablespoon
- Garlic — 6 Cloves
- Shiitake Mushrooms — 8 Ounces
Meat & Seafood
- Skirt Steak — 1 1⁄4 Pounds
Dairy & Eggs
- Tofu, Firm — 7 Ounces
Dry Goods & Packaged Goods
- Jasmine Rice — 1 Cup
Canned Goods, Soups & Mixes
- Coconut Milk, Unsweetened — 1 Cup
Spice & Baking
- Crushed Red Pepper — 3⁄4 Teaspoon
- Kosher Salt
- Sesame Seeds, Black — 2 Teaspoons
Condiments, Oils & Dressings
- Mirin — 2 Tablespoons
- Rice Wine Vinegar — 3 Tablespoons
- Sesame Oil — 3 Tablespoons, 2 Teaspoons
- Soy Sauce — 2⁄3 Cup, 2 Tablespoons
- Vegetable Oil — 3 Tablespoons
Beverages
- Water — 3⁄4 Cup
Equipment
Kitchen Supplies
- Aluminum Foil
- Paper Towels
Appliances
- Stove Top — 3
Cooking Equipment
- Can Opener
- Chef’s Knife
- Colander
- Cutting Board
- Fine Mesh Strainer
- Grater
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Saucepan, Medium (2-4 QT)
- Saute Pan, Large (12″ or Larger)
- Saute Pan, Large (12″ or Larger)
- Whisk
Prep Steps
- [ Tofu, Asparagus and Shiitake Stir-Fry ] Drain the tofu from the liquid and cut into 1/2 inch cubes. Place the diced tofu on a plate of paper towels, pat dry and let drain as you prepare the other ingredients.
- [ Tofu, Asparagus and Shiitake Stir-Fry ] Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
- [ Tofu, Asparagus and Shiitake Stir-Fry ] Cut one end off a piece of ginger. Stand the piece upright on the flat edge. Use a knife to slice down the sides of the ginger, removing the skin. Grate the ginger on a small-tooth grater to measure the indicated amount.
- [ Tofu, Asparagus and Shiitake Stir-Fry ] Use paper towels to brush any dirt off the shiitake mushrooms. Remove the stems and discard. Slice the mushroom caps very thinly.
- [ Tofu, Asparagus and Shiitake Stir-Fry ] Snap or cut the bottom end off each asparagus spear. Discard the ends. Cut the stalks into 1 inch pieces to measure the indicated amount.
- [ Korean-Style Skirt Steak ] Smash the garlic under the side of your chef’s knife to remove the peel. Roughly chop the garlic, then place in a large mixing bowl.
- [ Korean-Style Skirt Steak ] Cut one end off a piece of ginger. Stand the piece upright on the flat edge. Use a knife to slice down the sides of the ginger, removing the skin. Mince the ginger or grate it on a small-tooth grater to measure the indicated amount. Add to the garlic.
- [ Korean-Style Skirt Steak ] Whisk the soy sauce, crushed red pepper, sesame oil and rice wine vinegar with the garlic and ginger.
- [ Korean-Style Skirt Steak ] Cut the beef into 1 inch pieces. Place the beef in the marinade and let it sit for at least 15 minutes or up to 1 hour.
Cook Steps
- [ Coconut Rice ] Place the rice in the basket of a fine mesh strainer. Run under cold water to rinse. Place in a medium saucepan.
- [ Coconut Rice ] The coconut milk separates in the can, so stir with a spoon until well combined, then add the indicated amount to the saucepan of rice. Stir in the water, then place over high heat. Proceed with next step as liquid comes to a boil.
- [ Tofu, Asparagus and Shiitake Stir-Fry ] Heat a large saute pan over medium-high heat. Add vegetable oil and warm.
- [ Tofu, Asparagus and Shiitake Stir-Fry ] Once oil is warm, add the tofu. Oil should sizzle when you add the tofu. Sear until golden brown on one side, then flip or toss the pieces and cook until golden on the other side, about 3-4 minutes per side.
- [ Coconut Rice ] Once liquid is boiling, give the rice a stir, cover the pot, lower heat and simmer until all the liquid is absorbed. It should take about [15-20 minutes], but check the cooking time on your particular brand of rice and adjust timer if necessary.
- [ Korean-Style Skirt Steak ] Prepare a plate with layers of paper towels for the beef.
- [ Korean-Style Skirt Steak ] Remove the beef from the marinade and place on the plate lined with paper towels to drain.
- [ Korean-Style Skirt Steak ] Heat a large saute pan over medium-high heat. Add vegetable oil and warm.
- [ Korean-Style Skirt Steak ] Once oil is hot, add the beef. Oil should sizzle when the beef is added. Cook until caramelized on the first side, about 2-3 minutes, then flip and cook until caramelized on the other side, another 2-3 minutes. Pieces that are about 3/4 inch thick will be medium rare. Thinner pieces may cook more quickly.
- [ Tofu, Asparagus and Shiitake Stir-Fry ] Once tofu is nicely browned on at least 2 sides, add asparagus and saute about 2-3 minutes until bright green. Stir often.
- [ Tofu, Asparagus and Shiitake Stir-Fry ] After asparagus has sauteed for a few minutes, add mushrooms, garlic and ginger to the pan. Cook for 2-3 minutes until mushrooms are softened. Continue to stir often.
- [ Tofu, Asparagus and Shiitake Stir-Fry ] Once mushrooms are softened, stir in the mirin, sesame oil and soy sauce. Cook until liquid is nearly reduced, about 3-5 minutes. Remember to stir often. Once liquid is reduced, remove from heat.
- [ Korean-Style Skirt Steak ] Once you remove the steak from the heat, cover loosely with foil and let it rest for 5 minutes before serving.
- [ Tofu, Asparagus and Shiitake Stir-Fry ] Stir the sesame seeds into the tofu, asparagus and shiitake stir-fry, then transfer to a serving dish or dinner plates. Serve warm!
- [ Coconut Rice ] After the rice is cooked, stir in the lime juice and season with salt to taste.
- [ Korean-Style Skirt Steak ] Transfer beef to a serving dish or dinner plates. Serve warm!
- [ Coconut Rice ] Transfer the rice to a serving dish or dinner plates and serve warm.