Ginger Steak And Peppers

Directions

Cook the Rice

Bring a medium pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner. Set aside covered. While rice cooks, prepare ingredients.

Prepare the Ingredients

Stem, seed, remove ribs, and slice red bell pepper into ¼” strips. Trim and thinly slice green onions. Mince garlic. Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper.

Sear the Steak Strips

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes. Transfer steak strips to a plate. Keep pan over medium-high heat.

Cook the Peppers

Add 1 tsp. olive oil, red bell pepper, and a pinch of salt to hot pan. Stir occasionally until tender but still crisp, 2-4 minutes.

Finish the Dish

Stir in green onions (reserve a pinch for garnish), ginger, and garlic. Cook until aromatic, 30-60 seconds. Add steak strips and any accumulated juices, teriyaki glaze, ¼ cup water, and half the gochujang. Stir occasionally until thoroughly combined, 1-2 minutes. Taste, and add remaining gochujang and a pinch of salt, if desired. Remove from burner. Plate dish as pictured on front of card, topping rice with steak-pepper mixture and garnishing with peanuts and remaining green onions. Bon appétit!