To make chili oil, combine the olive oil and the red-pepper flakes in a small bowl and microwave it on high for 30 seconds. Set it aside. For each serving, lay an 18-inch length of aluminum foil flat on a work surface and arrange half the spinach and six asparagus tips in the center. Place a fillet on top, and top the fillet with half the scallion pieces, half the chili oil, and the juice from a lime quarter. Season with a pinch of salt and pepper. Fold the foil up and over the food, crimping the edges closed and creasing the sides to form a tent. Bake in a 450°F oven for 10 to 12 minutes. Makes 2 servings
Heat the oil in a nonstick skillet over medium heat. Add the onion and red pepper and saute for 3 to 5 minutes, until the onion softens. Add the egg, stirring frequently. Cook for 2 to 4 minutes more, until the egg firms up. Add the soy sauce, hot sauce, chicken, rice, and scallions, stir, and cook for about 3 minutes more, until it's all well blended.
In a small bowl, combine the cornstarch, broth, soy sauce, and oyster sauce and whisk until smooth. Set aside.
2.
Warm the oil in a large skillet or wok over medium-high heat for 1 minute. Add the steak and cook, stirring constantly, for 5 to 7 minutes, or until the beef is browned.
3.
Transfer to a covered bowl to keep warm.
4.
Add the broccoli, garlic, and onion to the skillet and cook, stirring constantly, for 1 to 2 minutes, or until the broccoli is bright green and crisp-tender. Add the broth mixture and bring to a boil, stirring. Reduce the heat, add the beef, and simmer for 5 minutes, or until the sauce thickens.
