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1
Prepare broiler if using; cover broiler pan with aluminum foil.
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2
Combine rice with 2 cups water.
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3
Bring to boil; reduce heat, cover and simmer until rice is tender -- 17 minutes total.
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4
Wash and dry steak, and score on the diagonal to make a diamond pattern.
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5
Crush garlic, and grate ginger.
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6
Combine them in a bowl with wine, soy sauce and honey; stir well, and add the steak, stirring to coat well.
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7
Wash and trim the asparagus by breaking the stems at the point where they yield easily.
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8
Heat a large nonstick skillet until hot.
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9
Reduce heat to medium.
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10
Add sesame oil, canola oil and asparagus.
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11
Saute, stirring occasionally.
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12
Meanwhile, prepare stove-top grill, if using.
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13
Remove steak from marinade and broil or grill about 5 minutes, until meat is rare or medium rare and brown on both sides.
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14
While steak cooks, wash and trim the mushrooms, and slice thickly.
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15
Add to skillet with asparagus.
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16
Wash and string snow peas, and cut in half crosswise.
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17
Add to the asparagus and mushrooms, and cook another minute, until asparagus is firm but tender.
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18
Wash, trim and slice scallions.
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19
Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
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20
When meat is ready, slice thinly on the diagonal, and arrange on the plate.
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21
Mound the rice on the plate, and top with the cooked vegetables.
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22
Sprinkle with scallions.
