Steak and Asparagus Teriyaki
1 pound sirloin steak, cut into thin strips
6 tablespoons Seasons Arbequina Extra Virgin Olive Oil
1 tablespoon Seasons Roasted Sesame Oil
1/3 cup beef broth, preferably homemade
3 tablespoons low sodium soy sauce
1 tablespoon honey
1/4 teaspoon Seasons Roasted Garlic Fused Salt
1/2 teaspoon crushed red pepper flakes, or to taste
3 teaspoons cornstarch
2 ½ teaspoons brown sugar
1 large bundle of asparagus, chopped into bite sized pieces
1 tablespoon grated ginger
4 cloves garlic, finely minced (or pressed)
3 green onions, thinly sliced
Toasted sesame seeds, for garnish
In a medium-sized bowl stir together the beef broth, soy sauce, honey, Roasted Garlic Fused Salt, crushed red pepper flakes, cornstarch, sugar and Roasted Sesame Oil, whisking well to combine; set aside.
Heat 1 tablespoon of the Arbequina olive oil in a large nonstick skillet over high heat. Add half of the sliced sirloin steak and cook on both sides, about 2 minutes. Transfer the steak onto a large serving bowl. Repeat with the remaining steak, adding olive oil to the pan as needed. Transfer all cooked meat to the serving bowl.
Add 1 ½ tablespoons of olive oil to the same skillet. Add the asparagus and cook, stirring frequently about 1 minute. Reduce the heat to medium and if needed add a dash of olive oil, the ginger and the garlic. Cook, stirring constantly, until just fragrant (less than 30 seconds). Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute.
Add the beef broth mixture to the skillet. Cook, stirring occasionally, until thickened; about 1 minute. Add the steak and stir to coat.
Transfer the steak and asparagus Teriyaki to a large serving platter. Top with a sprinkle of toasted sesame seeds and a handful of sliced green onions.
Serve hot over a bowl of steamed rice or your favorite noodles.