This is a cornerstone meal of sorts. This basic sauce is the one I use for many Asian dishes. It also works great as a marinade or dressing. It takes no time at all to whisk together. The ingredients are inexpensive and easy to keep on hand because they last a long time. I had two half pound grilled steaks left over and wanted to make them stretch farther than just two more meals of steak. Learn to love your leftovers! This recipe is so flexible, I hesitate to call it a recipe. It would be great with tilapia, leftover roast or boiled chicken, shrimp, tofu, or broccoli. I kept the vegetables to a minimum because I had a six huge green onions that begged to be used and I was too lazy to prep and chop anything else. Frozen vegetables would work fine here as well. I adore brown rice, but rice or soba noodles would have been lovely too.
Once you have a few basic sauces like this one and allow yourself the flexibility to make your meals feed each other, you’ll be cooking more intuitively, more economically, and will be able to use exactly what you already have, building your own recipes based on what is convenient for you.
Asian Steak and Green Onions on Rice
2 tsp sesame oil
1/4 cup soy sauce
1/4 cup rice vinegar
1 tsp – 1 tbs chile paste
1 tbs minced ginger
Build a meal:
1 pound top sirloin steak, cut into strips
2 tablespoons vegetable oil
2 cloves fresh garlic, minced
1 large bunch green onions, chopped
2 cups brown rice
6 cups water
1/2 cup cilantro, chopped
1 lime, quartered
Make the rice first. It takes the longest. Rinse the rice in a colander under water a few times. Add it to a large pot with the 6 cups water, stir and set over high heat. Once it comes to a boil, reduce the heat to low to keep a simmer and cook uncovered for 30 minutes, stirring occasionally. Remove from the heat and pour the rice back out into the colander, letting it drain for 10 seconds. Put the drained rice back in the pot and set aside with the lid on for 10 minutes. Once it’s done, remove the lid and fluff with a fork.
When the rice is nearly done cooking, start the sauce. Mix together all the ingredients for the sauce in a small bowl and set aside. I used a whole tablespoon of chile paste this time because I wanted it hot! Now, at the stove, heat 1 tablespoon vegetable oil in a skillet over medium high heat. Add the steak and stir until cooked to your preference. Remove from the pan and put in a serving bowl to the side. Back in the skillet, add the other tablespoon of oil and add the garlic and green onions. Cook until the onions have reduced in size and the white parts become somewhat translucent, about 5 minutes. Add the sauce you had set aside and stir as you bring it to a simmer. Add the cooked steak and stir well. Remove from the heat. Hopefully this is all beautifully timed and your rice is done and waiting. To serve, heap a bed of rice on the plate and top with the steak and sauce mix. Sprinkle with fresh cilantro and the juice of a lime wedge. Yum. Aurelia had more rice and I served her meat and onion with less sauce. She also got a fried egg cut up on top. Easy toddler adaptations.