Wash and dry all produce. In a small pot, bring 1½ cups salted water to a boil. Remove the steak from the refrigerator and bring to room temperature. Trim and discard the bottom inch from the asparagus, then cut them into 2-inch pieces. Mince or grate the garlic. Thinly slice the scallions. Peel and mince 1 Tablespoon ginger.

Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Remove from the heat and keep covered until the rest of the meal is ready.

Sear the steak: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Pat dry the steak with a paper towel. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 2-3 minutes per side, until browned but not yet cooked through. Remove from the pan and set aside.

Make the sauce: In a small bowl, combine the garlic, ginger, soy sauce, hoisin, and 2 Tablespoons water.

Add the asparagus and scallions to the same pan over medium heat, adding a drizzle of oil if necessary. Cook, tossing for 3-4 minutes, until crisp-tender. While the asparagus cook, thinly slice the steak against the grain. Add the sliced steak to the pan with the sauce and cook, tossing for 3-4 minutes, until the steak is cooked to desired doneness and the sauce has thickened. Season with salt and pepper.

Plate and serve: Fluff the rice with a fork. Serve the ginger beef stir-fry on a bed of basmati rice and sprinkle with the sesame seeds. Enjoy!