Categories: Meals
Ingredients
- 2 Green Onions
- 1/2 cup Jasmine Rice
- 1 Red Bell Pepper
- 2 Garlic Cloves
- 10 oz. Steak Strips
- 2 tsp. Chopped Ginger
- 2 fl. oz. Teriyaki Glaze
- 1 Tbsp. Gochujang Red Pepper Paste
- 1 oz. Roasted Peanuts
Directions
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Bring a medium pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner. Cover and set aside. While rice cooks, prepare ingredients.
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Stem, seed, and slice red bell pepper into ¼" strips. Trim and thinly slice green onions. Mince garlic. Pat steak strips dry, and season with a pinch of salt and pepper.
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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, 4-5 minutes. Remove from burner. Transfer steak strips to a plate. Reserve pan; no need to wipe clean.
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Return pan used to cook steak strips to medium-high heat and add 1 tsp. olive oil. Add red bell pepper and a pinch of salt to hot pan and stir occasionally until crisp-tender, 2-4 minutes.
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Add green onions (reserve a pinch for garnish), ginger, and garlic to pan. Cook until aromatic, 30-60 seconds. Add steak strips and any accumulated juices, teriyaki glaze, ¼ cup water, and half the gochujang. Taste, and add remaining gochujang and salt if desired. Stir occasionally until thoroughly combined, 1-2 minutes. Plate dish as pictured on front of card, garnishing with peanuts and remaining green onions. Bon appétit!