Prep: Wash and dry all produce. In a small pot, bring 11⁄2 cups water (or 3 cups for 4 people) with a large pinch of salt to a boil. Remove the steak from the refrigerator. Mince or grate the garlic. Thinly slice the green onions. Peel and mince 1 tbsp ginger (or 2 tbsp for 4 people.) (TIP: Use a spoon to peel the 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 tbsp water (or 4 tbsp for 4 people.)

Cook the stir-fry: 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 cooks, 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 through and the sauce has thickened. Season with salt and pepper.

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