Asparagus and beef rice bowl

By Katherine

A little rooster sauce goes a long way

We’ve been in a weeknight dinner rut. Both of us have been getting home later and that often translates to dinner after 8 p.m., when there are no leftovers to reheat. Ideally, we like weeknight meals that come together in 45 minutes to an hour, which can seem like an eternity when you’re hungry. Not that I’m grouchy or anything when hungry.

This one included a lot of steps, but quick ones, make rice, cook asparagus, fry eggs, throw it together.  OK, I admit I was glad Greg got home to help check things when he did. I’d wanted to have something like it since tasting a Korean bibimbap in London. Purists, relax, I know it’s not the same thing. We don’t profess to be experts at Asian cuisine and our quick meals usually include pasta, or chicken, or tortillas. But still we both thought this was pretty darn good. Like many of our meals it’s designed to serve two, but Greg can eat a bit.

Asparagus and beef rice bowl (adapted from April 2010 Bon Appetit)

• 1 tablespoon sesame seeds
• 1/2 tsp sea salt
• 1 dried chili pepper
• 3/4 pound cubed beef
• 1/4 cup soy sauce
• 2 tbsp sesame oil, divided
• 2 green onions, finely chopped or 2 tbsp diced red onion
• 1 tbsp hoison sauce
• 1 tablespoon sherry (or sake if you have it)
• 2 garlic cloves, minced
• 10-15 asparagus spears, trimmed
• 2 teaspoons extra virgin olive oil
• 2 eggs
• 2 cups freshly cooked white rice (I used half low-sodium beef broth and half water)
• 2 tbsp coarsely chopped cilantro
• srirachi to taste

Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, sea salt, and dried pepper in mortar with pestle until about half of sesame seeds are finely ground.

Whisk together soy sauce, one tablespoon sesame oil, hoison sauce, onions, garlic, sherry. Toss beef in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.

Bake asparagus at 350 on a baking sheet until tender, about eight minutes. Sprinkle sesame salt over; drizzle with remaining tablespoon sesame oil, toss to coat. Tent with foil to keep warm.

Brush griddle or frying pan with extra virgin olive oil. Using just enough marinade to coat the beef, cook meat until done, about five minutes. Transfer to bowl; tent with foil to keep warm. Crack eggs onto hot griddle or pan. (I cleaned it first, but if you want more flavor, have at it.) Cook until whites are set but yolks are still runny about two to three minutes.

Divide warm rice between two bowls. Top with asparagus, then beef. Top with fried egg. Top with cilantro and sriracha.