Orzo Minestrone with Fresh Corn, Zucchini, and Pesto
Orzo minestrone soup with fresh corn, zucchini, pesto, cherry tomatoes, and Parmesan, perfect for a comforting meal for 6 to 8 servings.
- Prep
- 10m
- Cook
- 50m
- Servings
- 7
Editorial kitchen
Ginger Beef Stir-Fry with Snappy Asparagus
Quick and tasty ginger beef stir-fry with asparagus and basmati rice, perfectly balanced with soy-hoisin sauce and aromatic ginger and garlic.
- Servings
- 4
- Prep
- 10 min
- Cook
- 20 min
- Meal
- Any
Instructions
Step 1
Prepare Ingredients and Water
Wash and dry all produce. Bring 1.5 cups water with a pinch of salt to a boil. Trim and cut asparagus into 2-inch pieces. Mince garlic and ginger. Slice scallions separating whites and greens.
Step 2
Cook Basmati Rice
Add basmati rice to boiling salted water. Cover, reduce to simmer and cook 15–20 minutes until tender. Keep rice covered.
Step 3
Mix Stir-Fry Sauce
In a bowl, combine soy sauce, hoisin sauce, minced ginger, 1 tablespoon water, and 1 teaspoon sugar. Set sauce aside.
Step 4
Sear the Steak
Heat oil in a pan over medium-high heat. Pat steak dry and season with salt and pepper. Cook steak 2–3 minutes until browned. Remove steak from pan.
Step 5
Stir-Fry Vegetables and Combine
Add asparagus and scallion whites to the pan. Cook 3–4 minutes until tender-crisp. Add minced garlic and cook for about 30 seconds. Return steak and sauce to pan. Cook until sauce thickens and coats all ingredients.
Step 6
Finish Dish and Serve
Fluff cooked rice and stir in butter for added richness if desired. Serve beef and asparagus stir-fry over rice. Garnish with scallion greens and white sesame seeds.
Ingredients
- sirloin steak tips24 oz
- Garlic2 clove
- fresh ginger1 piece
- scallions4 whole
- asparagus12 oz
- soy sauce2 tbsp
- hoisin sauce4 tbsp
- white sesame seeds2 tbsp
- basmati rice1 1/2 cup
- Butter1 tbsp
- Sugar1 tsp
- Oil2 tbsp
- Salt0 to taste
- Black Pepper0 to taste
- Water1 1/2 cup
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Ginger Beef Stir-Fry with Snappy Asparagus
Ingredients
Meat
- 24 ozsirloin steak tips
Produce
- 2 cloveGarlic (minced)
- 1 piecefresh ginger (minced)
- 4 wholescallions (separate whites and greens, sliced)
- 12 ozasparagus (trimmed and cut into 2-inch pieces)
Condiments
- 2 tbspsoy sauce
- 4 tbsphoisin sauce
Pantry
- 2 tbspwhite sesame seeds (for garnish)
Pasta / Dry Goods
- 1 1/2 cupbasmati rice (used with 1.5 cups water)
Dairy
- 1 tbspButter (optional, to add richness to rice)
Baking
- 1 tspSugar (for sauce)
Oil & Vinegar
- 2 tbspOil (for cooking steak and stir-fry)
Spices
- 0 to tasteSalt (pinch for boiling rice water and to season steak)
- 0 to tasteBlack Pepper (to season steak)
Beverages
- 1 1/2 cupWater (for cooking rice and 1 tbsp used in sauce)
Instructions
Prepare Ingredients and Water
Wash and dry all produce. Bring 1.5 cups water with a pinch of salt to a boil. Trim and cut asparagus into 2-inch pieces. Mince garlic and ginger. Slice scallions separating whites and greens.
Cook Basmati Rice
Add basmati rice to boiling salted water. Cover, reduce to simmer and cook 15–20 minutes until tender. Keep rice covered.
Mix Stir-Fry Sauce
In a bowl, combine soy sauce, hoisin sauce, minced ginger, 1 tablespoon water, and 1 teaspoon sugar. Set sauce aside.
Tip: Adjust seasoning with a splash of soy sauce or a pinch of salt if sauce tastes flat.
Sear the Steak
Heat oil in a pan over medium-high heat. Pat steak dry and season with salt and pepper. Cook steak 2–3 minutes until browned. Remove steak from pan.
Tip: Don't overcrowd the pan to avoid steaming instead of browning.
Stir-Fry Vegetables and Combine
Add asparagus and scallion whites to the pan. Cook 3–4 minutes until tender-crisp. Add minced garlic and cook for about 30 seconds. Return steak and sauce to pan. Cook until sauce thickens and coats all ingredients.
Tip: Allow sauce to reduce to concentrate flavor.
Finish Dish and Serve
Fluff cooked rice and stir in butter for added richness if desired. Serve beef and asparagus stir-fry over rice. Garnish with scallion greens and white sesame seeds.
Tip: For extra flavor, add a splash of rice vinegar or chili flakes.