I made this dish about a week ago and it ranked in my top three so far. Very easy and amazingly delicious. Give it a go.

Grilled Plank Steak with Soy-Chile Glaze
via Food & Wine

• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon finely grated fresh ginger
• 1/2 cup soy sauce
• 1/3 cup lightly packed dark brown sugar
• 1/2 teaspoon crushed red pepper
• 2 1/4 pounds flank steak
• Salt and freshly ground pepper
• Thinly sliced scallions and lime wedges

1. Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.
2. Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.
3. Thinly slice the steak and brush with the reserved 2 tablespoons of glaze. Transfer to a platter, sprinkle with scallions and serve with lime wedges.

Mushroom Fried Rice
via Food & Wine

• 1 1/2 cups long-grain rice
• 3 tablespoons cooking oil
• 1/2 pound cremini mushrooms, sliced thin
• 1/2 pound shiitake mushrooms, stems removed, caps sliced
• 1/2 pound white mushrooms, sliced thin
• 1/4 teaspoon dried red-pepper flakes
• 1 tablespoon grated fresh ginger
• 6 scallions including green tops, sliced thin
• 1/2 teaspoon salt
• 1/4 cup soy sauce
• 1/2 cup frozen peas
• 1 teaspoon Asian sesame oil

1. Cook rice and set aside to cool. We have a rice cooker… so you should too.
2. Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
3. In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything’s warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.