Ginger Beef Stir-Fry with Snappy Asparagus

Wash all the produce thoroughly under running water, then pat them dry with a clean kitchen towel. In a small pot, combine 1½ cups of water and a pinch of salt. Place the pot on the stove over high heat and bring the water to a boil. While the water is heating up, take the asparagus. Trim off the bottom inch of each asparagus stalk and discard it. Then, cut the remaining stalks into 2 - inch pieces. Next, mince or grate the garlic. Trim the scallions and thinly slice them. Finally, peel the ginger and mince it.

Once the water in the small pot is boiling, add the rice to the pot. Immediately cover the pot with a lid and reduce the heat to low, allowing the rice to simmer. Cook the rice for 15 - 20 minutes, or until it is tender. After the cooking time is up, remove the pot from the heat and keep it covered.

While the rice is simmering, take a small bowl. Add the minced or grated garlic, minced ginger, soy sauce, 1 tablespoon of water, and 2 tablespoons of hoisin sauce to the bowl. Use a whisk to thoroughly combine all the ingredients until well - blended.

Place a large pan on the stove and set the heat to medium - high. Add a drizzle of oil to the pan. Take the steak tips and pat them dry with a paper towel to remove any excess moisture. Season the steak tips with salt and pepper on all sides. Once the oil in the pan is hot, carefully add the seasoned steak tips to the pan. Use tongs to toss the steak tips in the pan until they are nearly cooked to your desired doneness, which should take about 2 - 3 minutes. Remove the steak tips from the pan and set them aside on a plate.

Keep the pan on the stove and reduce the heat to medium. Add the cut asparagus and sliced scallions to the same pan. If the veggies seem dry, add a drizzle of oil. Cook the asparagus and scallions for 3 - 4 minutes, tossing them occasionally with a pair of tongs, until they are tender but still have a nice crunch. Then, add the reserved steak tips and the sauce you prepared earlier to the pan. Continue cooking for another 2 - 3 minutes, until the sauce has thickened and the meat reaches your desired doneness. Season the stir - fry with salt and pepper to taste.

Take a fork and fluff the cooked rice in the pot to separate the grains. Divide the fluffed rice evenly between serving plates. Then, top each plate of rice with the ginger beef stir - fry. Finally, sprinkle a little bit of sesame seeds on top of the stir - fry as a garnish.