Steak Don with Asparagus Tempura

my fav way to eat steak

Steak Don with Asparagus Tempura

Medium-rare steak and rice bowl topped with green onion sauce, paired with crispy asparagus tempura.

Pan-Seared, Oven-Finished Steak

A simple, reliable method for juicy steak with a golden crust and tender interior.

Ingredients

• 2 lb steak (ribeye, NY strip, or your favorite cut), about 1.5–2 inches thick

• 1½ to 2 tsp kosher salt

• ½ to 1 tsp freshly ground black pepper

• 1–2 Tbsp canola oil (or other high-heat oil)

• 2 Tbsp unsalted butter

Instructions

1. Bring to Room Temp
   Let the steak sit at room temperature for 30–60 minutes before cooking.

2. Preheat Oven
   Preheat oven to 400°F (200°C).

3. Season
   Pat steak dry and season both sides generously with salt and pepper.

4. Sear the Steak

   • Heat a large oven-safe skillet over medium-high to high heat.

   • Add oil. Once shimmering, add steak and sear undisturbed for 1–2 minutes until it releases naturally and forms a crust.

   • Flip and sear the other side for 1–2 minutes.

5. Baste with Butter

   • Add butter to the pan after flipping.

   • Tilt the pan and spoon the melted butter over the steak for about 1 minute.

6. Finish in the Oven

   • Transfer skillet to oven. Roast for 4–6 minutes, or until steak reaches 115°F (for rare/medium-rare—adjust to your preference).

   • Use a meat thermometer for best results.

7. Rest the Steak

   • Remove from skillet, wrap loosely in foil, and rest for 10 minutes.

   • Slice against the grain before serving.

Green Onion Sauce

A savory-tangy topping for the steak.

Ingredients

• 1 bunch green onions, finely chopped (almost like a paste)

• 2 Tbsp soy sauce

• ½ Tbsp mirin

• ½ Tbsp rice vinegar

• 2 tsp sesame oil

Instructions

1. Mix soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.

2. Stir in finely chopped green onions.

3. Set aside.

Kikkoman Asparagus Tempura

Light and crispy—great fresh or reheated in the air fryer.

Ingredients

• 1 bunch asparagus, trimmed

• ¾ cup Kikkoman Tempura Batter Mix

• ½ cup cold water (more if needed for consistency)

• Neutral oil, for frying

Instructions

1. Prep Asparagus
   Trim woody ends. For thick asparagus, slice in half lengthwise.

2. Make Batter
   In a medium bowl, mix batter mix and cold water. Batter should be lumpy and thinner than pancake batter.

3. Heat Oil
   In a deep pot or skillet, heat about 2 inches of oil to 350°F.

4. Fry Asparagus
   Dip asparagus in batter, then fry in batches until golden and crispy (2–3 minutes).
   Transfer to paper towel–lined plate.

   

Assembly (Meal Prep Style)

1. Base: Divide cooked white rice into 4 meal prep containers.

2. Top: Add sliced steak on top of cooled rice.

3. Sauce: Spoon green onion sauce over the steak.

4. Side: Add a few asparagus tempura spears to each container.

Storage & Reheating

• Fridge: Keeps well for 3–4 days.

• Reheat:

  • Microwave rice until hot.

  • Microwave steak for ~15 seconds (not too long to avoid overcooking).

  • Re-crisp tempura in air fryer at 400°F for 3–4 minutes.