Glazed Tenderloin Steak Tips

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the root ends of the bok choy; roughly chop. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. To make the glaze, in a bowl, combine the garlic paste and soy glaze. To make the sauce, in a separate bowl, combine the sesame dressing and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Crack the eggs into a separate bowl and season with salt and pepper; beat until smooth.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, chopped bok choy, and sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a bowl. Wipe out the pan.

Pat the steak tips dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Add the butter and garlic-soy glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes for medium-rare (125°F), or until coated and cooked to your desired degree of doneness.* Transfer to a plate. Cover with foil to keep warm. Rinse and wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Add the soy sauce (carefully, as the liquid may splatter) and cooked vegetables and eggs. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the fried rice topped with the glazed steak tips. Drizzle with the spicy sesame sauce. Garnish with the sesame seeds and crispy onions. Enjoy!