1 teaspoon dark sesame oil
1/4 teaspoon salt
1/4 cup teriyaki sauce
½ to 1 teaspoon wasabi paste or powder, optional
4 cups chilled, cooked brown or white rice
4 tablespoons expeller-pressed canola oil, safflower oil or peanut oil
1 small red onion, halved, cut into thin wedges
½ teaspoon sugar
½ bunch skinny asparagus, ends trimmed, cut into 2-inch lengths
½ green bell pepper, cut into 1/4 inch pieces
2 cloves garlic, finely chopped
Chopped fresh cilantro
1Cut steak into 3-inch wide pieces. Turn the pieces so you can cut the steak against the grain into super-thin slices. Beat eggs with sesame oil and a pinch of salt in a small bowl. Mix teriyaki sauce and wasabi in small bowl. Put all ingredients near cooking surface.
2Heat a well-seasoned wok (or large deep-sided nonstick skillet) over high heat until a drop of water evaporates on contact. Add 1 tablespoon oil, then add onion. Stir-fry over high heat, 2 minutes. Sprinkle with sugar and a pinch of salt. Stir-fry until nicely caramelized, about 3 minutes. With a slotted spoon, transfer onion to a large plate.
3Add 1 tablespoon oil to wok; add asparagus and bell pepper. Stir-fry until crisp-tender, about 2 minutes. Stir in garlic; cook, 30 seconds. Transfer to plate.
4Add 1 tablespoon oil to wok; add steak. Stir-fry until medium-rare, 2-3 minutes. Transfer to plate.
5Add remaining 1 tablespoon oil to wok. When hot, add eggs; stir-fry with a spatula until lightly scrambled. Add the rice; stir-fry until very hot, about 3 minutes. Stir in all ingredients from plate. Stir-fry until heated through, 2-3 minutes. Serve with the teriyaki sauce and cilantro.
Per serving: 553 calories, 25 g fat, 4 g saturated fat, 132 mg cholesterol, 61 g carbohydrates, 22 g protein, 782 mg sodium, 5 g fiber.
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