Sweet Heat Steak & Shishito Pepper Rice Bowls

🥘 Ingredients

• black
• butter
  1 tbsp
• cilantro
  1/2 oz
• cooking oil
  2 tsp
• cornstarch
  2 tbsp
• crispy fried onions
  2 unit
• garlic-ginger scallion paste
  4 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• paper towels
• ranch steak
  20 oz
• salt
• shishito peppers
  1 lb
• sugar
  1 tsp
• sweet Thai chili sauce
  2 oz
• sweet soy glaze
  5.04 tbsp

🍳 Cookware

• small pot
• kitchen shears
• medium
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   While the rice cooks, wash and dry produce. Using kitchen shears , trim stems from shishito peppers . Quarter lime . Roughly chop cilantro .

   shishito peppers: 1 lb, lime: 2 unit, cilantro: 1/2 oz
3. 

   3

   Pat ranch steak dry with paper towels ; cut into bite-size pieces. Place in a medium bowl and season all over with salt and black pepper. Add cornstarch to bowl and toss to coat. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out the pan.

   ranch steak: 20 oz, paper towels, black, cornstarch: 2 tbsp, cooking oil: 2 tsp
4. 

   4

   Heat a drizzle of oil in the pan used for steak over medium-high heat. Add the shishito peppers and cook, stirring, until browned and blistered, 2-3 minutes.
5. 

   5

   Meanwhile, in a small bowl , combine sweet Thai chili sauce , 2 1/2 tablespoons of sweet soy glaze , and 1/2 teaspoon of sugar (5 tablpoons sweet soy glaze and 1 teaspoon sugar for 4 servings). Be sure to measure the sweet soy glaze - it sent more than enough! Transfer the steak back to the pan along with the chili-soy mixture and butter . Cook, stirring, until steak and peppers are thoroughly coated, 1-2 minutes. Remove from heat and stir in a squeeze of lime juice (big squeeze for 4).

   sweet Thai chili sauce: 2 oz, sweet soy glaze: 5.04 tbsp, sugar: 1 tsp, butter: 1 tbsp
6. 

   6

   Fluff the rice with a fork. Stir in garlic-ginger scallion paste and season with salt and pepper. Divide the rice between bowls and top with steak and shishito peppers. Sprinkle with crispy fried onions and cilantro. Add serving with remaining lime wedges on the side.

   garlic-ginger scallion paste: 4 oz, crispy fried onions: 2 unit