Tangy Ginger Steak & Pepper Stir-Fry with Carrot & Scallion Rice

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• carrots
  2 unit
• chicken stock concentrate
  1 unit
• cornstarch
  1 tsp
• garlic
  2 cloves
• ginger paste
  1 tbsp
• jasmine rice
  ¾ cup
• lemon
  1 unit
• olive oil
  3 tbsp
• plum jam
  2 tbsp
• ponzu sauce
  2 tbsp
• ranch steak
  200 g
• salt
  1 tsp
• scallions
  2 unit
• water
  1 c

🍳 Cookware

• small pot
• medium bowl
• large pan
• small bowl

1. 

   1

   scallions bell pepper garlic lemon ginger paste cornstarch plum jam ponzu sauce carrots ranch steak jasmine rice chicken stock concentrate olive oil butter water salt black pepper

   scallions: 2 unit, bell pepper: 1 unit, garlic: 2 cloves, lemon: 1 unit, ginger paste: 1 tbsp, cornstarch: 1 tsp, plum jam: 2 tbsp, ponzu sauce: 2 tbsp, carrots: 2 unit, ranch steak: 200 g, jasmine rice: ¾ cup, chicken stock concentrate: 1 unit, olive oil: 3 tbsp, butter: 2 tbsp, water: 1 c, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until softened ⏱️ 1 minute . Add jasmine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
3. 

   3

   While rice cooks, peel and mince garlic. Halve, core, and thinly slice bell pepper into strips. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Quarter lemon. Pat ranch steak dry with paper towels and thinly slice against the grain. In a medium bowl , combine steak, garlic, ginger paste, cornstarch, a drizzle of olive oil, a pinch of salt, and black pepper. Toss until thoroughly coated. Set aside.
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and carrot and cook, stirring occasionally, until browned and softened ⏱️ 5 minutes . Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan.
5. 

   5

   Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness ⏱️ 2 minutes . Do not worry if steak sticks a bit; it will release once cooked. While steak cooks, in a small bowl , combine plum jam, chicken stock concentrate, ponzu sauce, ¼ cup water, and juice from one lemon wedge.
6. 

   6

   Add sauce to pan with steak and cook, stirring, until thickened ⏱️ 1 minute . Turn off heat; stir in 1 tbsp butter until melted. Stir in veggies; taste and season with salt and pepper if desired.
7. 7

   Fluff rice with a fork; stir in scallion greens and remaining tbsp butter. Season with salt and pepper. Divide rice between bowls and top with stir-fry. Serve.