Tangy Ginger Steak
TANGY GINGER STEAK AND PEPPER STIR FRY WITH CARROTS AND SCALLIONS RICE
PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 800
DIFFICULTY LEVEL: MEDIUMINGREDIENTS: Scallions, Bell Pepper, Garlic, Lemon, Ginger Paste, 1 TBSP Corn Starch, 1/3 Cup Plum Jam, 1/3 Cup Ponzu Sauce, Carrots, Ranch Steaks, 3/4 Cup of Jasmine Rice, 2 TBSP Vegetable Bouillon Paste
Step 1: Start Prep and Cook Rice
Wash and dry produce.
Thinly slice scallions.
Heat a drizzle of olive oil in a small pot over medium heat. Add scallions. Cook for 1 minute.
Add 2 TBSP of butter, rice, 1 cup of water, and 1/4 tsp of salt. Bring to a boil. Once boiled, cover with a lid, and REDUCE HEAT TO LOW.
Cook for 15 minutes.
Keep covered off heat until ready to serve.
Step 2: Finish Prep
While rice cooks, peel and mince garlic. Halve, core, and thinly slice bell pepper into strips. Slice carrot, and quarter lemon.
Pat steak dry with paper towels, thinly slice against the grain
In a medium bowl, combine steak, garlic, ginger paste, cornstarch, a drizzle of oil, and 1/4 tsp of salt and pepper. Toss until thoroughly coated.
Set aside.
Step 3: Start Stir Fry
Heat a drizzle of oil in a large pan over medium heat. Add bell peppers, and carrots. Cook for 7 minutes.
Turn off heat, transfer to a plate, cover with foil to keep warm.
Step 4: Cook Steak and Make Sauce
Heat a drizzle of oil in pan used for vegetables, over medium heat, Add steak Cook to desired doneness. Cook for 3 Minutes.
While steak cooks, in a small bowl combine jam, bouillon paste, ponzu, 1/4 cup of water, and juice from one lemon wedge. Mix well.
Step 5: Finish Stir Fry
Add sauce to pan with steak. Cook for 2 minutes. Turn off heat stir in 1 TBSP of butter until melted. Stir in vegetables, season with 1/4 TSP of salt and pepper.
Step 6: Finish and Serve
Fluff rice with a fork, stir in 1/4 TSP of salt and pepper.
Divide rice between plates, and top with stir fry.
Serve hot and enjoy!
