Lillie's Asian Cuisine

Morton's The Steakhouse

Award-winning Certified Angus Beef® brand steaks

Saltgrass Steak House

Bubba Gump Shrimp Co.

Rinse the jasmine rice under cold water until the water runs clear. Add it to a pot with 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 5 minutes.

Prepare the Rice

In a large skillet or wok, heat sesame oil over medium-high heat. Add the sliced chicken breast and stir-fry for 5-7 minutes until cooked through. Add minced garlic and ginger, cooking for an additional minute.

Cook the Chicken

Add the broccoli, carrot, and red bell pepper to the skillet. Stir-fry for about 5 minutes or until vegetables are tender-crisp.

Add Vegetables

Pour the soy sauce over the chicken and vegetables. Season with salt and pepper to taste. Stir well to combine.

Season the Dish

Fluff the cooked jasmine rice with a fork and serve the chicken and vegetable stir-fry over the rice. Garnish with chopped green onions and sesame seeds.

Serve

Jasmine rice

Chicken breast, thinly sliced

Broccoli florets

Carrot, julienned

Red bell pepper, sliced

Soy sauce

Sesame oil

Fresh ginger, minced

Garlic, minced

Green onions, chopped

Salt and pepper

Sesame seeds (for garnish)

Bring the ribeye steaks to room temperature. Pat dry with paper towels and season generously with kosher salt and black pepper.

Prepare the Steak

Heat olive oil in a cast-iron skillet over high heat. Once hot, add the steaks and sear for 4-5 minutes on each side, until a nice crust forms.

Sear the Steak

Add crushed garlic cloves and rosemary to the skillet during the last 2 minutes of cooking. Baste the steaks with the melted butter in the pan.

Add Aromatics

Remove steaks from skillet and let them rest for 5-10 minutes before slicing.

Rest the Steak

Meanwhile, in the same skillet, add the asparagus and cook for 5-7 minutes until tender. Squeeze lemon juice over the asparagus and season with salt.

Cook the Asparagus

Slice the steak and serve alongside the sautéed asparagus. Drizzle any remaining butter from the skillet over the dish.

Ribeye Steak

Kosher Salt

Black Pepper

Olive Oil

Garlic Cloves

Fresh Rosemary

Asparagus

Butter

Lemon

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Rub the steaks with olive oil, then season generously with kosher salt, black pepper, and garlic powder on both sides.

Season the Steak

Preheat your grill to high heat (approximately 450°F to 500°F).

Preheat the Grill

Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Grill the Steaks

During the last minute of grilling, place fresh rosemary sprigs on top of the steaks for added flavor.

Add Rosemary

Remove the steaks from the grill and let them rest for 5-10 minutes before slicing to allow the juices to redistribute.

Slice the ribeye steaks and serve with your choice of sides.

Certified Angus Beef Ribeye Steak

Freshly Ground Black Pepper

Garlic Powder

In a large bowl, combine the shrimp with olive oil, minced garlic, paprika, Old Bay seasoning, lemon juice, salt, and black pepper. Toss well to coat the shrimp evenly.

Prepare the Shrimp

Heat a large skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.

Cook the Shrimp

Remove the shrimp from the skillet and serve immediately with additional lemon wedges if desired. Pair with your favorite dipping sauce or side dishes.