Ingredients Jump to Instructions ↓

  1. 16 asparagus spear

  2. 1/3 cup low sodium soy sauce

  3. 1/4 cup sherry wine

  4. 1/2 teaspoon black pepper

  5. 1/8 teaspoon ground red pepper

  6. 1 clove garlic, minced

  7. 1 (1 lb) flank steak or boned top round steak

  8. 4 cups sliced spinach

  9. 2 cups cooked wild rice

  10. 1/2 cup finely chopped celery

  11. 2 teaspoons dark sesame oil

  12. 2/3 cup chopped green onion

Instructions Jump to Ingredients ↑

  1. Snap off tough ends of asparagus.Cook asparagus in boiling water for 2 minutes or until crisp-tender.Drain well and chill.Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture,set aside.

  2. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.Marinate in refrigerator 1 hour, turning occasionally.Remove asparagus and steak from bag, and discard mixture.Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.

  3. Place steak on a platter, and cover with foil.Let stand for 5 minutes.Cut steak diagonally across grain into thin slices.Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.


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