Tangy Ginger Steak & Pepper Stir-Fry

🥘 Ingredients

• aluminum foil
• bell pepper
  2 unit
• butter
  2 tbsp
• carrots
  6 oz
• chicken stock concentrate
  2 unit
• cooking oil
• cornstarch
  2 tbsp
• garlic
  2 clove
• ginger paste
  2 oz
• jasmine rice
  1.5 c
• lemon
  1 unit
• paper towels
• pepper
• plum jam
  2 unit
• ponzu sauce
  24 ml
• ranch steak
  20 oz
• salt
• scallions
  4 unit

🍳 Cookware

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

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, ⏱️ 1 minute . Add jasmine rice , 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   scallions: 4 unit, cooking oil, jasmine rice: 1.5 c, salt
2. 

   2

   While rice cooks, peel and mince or grate garlic . Halve, core, and thinly slice bell pepper into strips. Trim, peel, and cut carrots on a diagonal into 1⁄4-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 oil, a pinch of salt , and pepper . Toss until thoroughly coated. Set aside.

   garlic: 2 clove, bell pepper: 2 unit, carrots: 6 oz, lemon: 1 unit, ranch steak: 20 oz, paper towels, ginger paste: 2 oz, cornstarch: 2 tbsp, salt, pepper
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add bell pepper and carrot and cook, stirring occasionally, until browned and softened, ⏱️ 5-7 minutes . Turn off heat; transfer to a plate and cover with aluminum foil to keep warm. Wipe out pan.

   cooking oil, aluminum foil
4. 

   4

   Heat a large drizzle of cooking oil in pan used for veggies over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, ⏱️ 2-3 minutes . TIP: Don’t worry if the steak sticks a bit; it will release from the pan once it’s cooked. While steak cooks, in a small bowl , combine plum jam , chicken stock concentrate , ponzu sauce , 1⁄4 cup water, and juice from one lemon wedge (1⁄3 cup water and juice from two wedges for 4 servings).

   cooking oil, plum jam: 2 unit, chicken stock concentrate: 2 unit, ponzu sauce: 24 ml
5. 

   5

   Add sauce to pan with steak and cook, stirring, until thickened, ⏱️ 1-2 minutes . Turn off heat; stir in butter until melted. Stir in veggies; taste and season with salt and pepper if desired.

   butter: 1 tbsp
6. 

   6

   Fluff rice with a fork; stir in scallion greens and butter . Season with salt and pepper. Divide rice between bowls and top with stir-fry. Serve. **Beef is fully cooked when internal temperature reaches 145°.**

   butter: 1 tbsp