Ingredients

The following ingredients have 2 Servings
  • 1/2 cup long-grain white rice
  • 1 large clove of garlic, minced
  • 2 tablespoons soy sauce (see note)
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 tablespoon honey
  • 2 teaspoons cornstarch, divided
  • 2 teaspoons vegetable oil
  • 1/2 pound chuck-eye steak seasoned with salt and pepper, sliced thin against the grain
  • 1/2 red bell pepper, diced
  • 1 cup snow peas, roughly chopped
  • 1/2 tablespoon sesame seeds
  • 1 green onion, white and tender green parts sliced

Instruction

  • Cook the rice according to package directions.
  • Whisk the garlic, soy sauce, vinegar, sesame oil, pepper, red pepper flakes and honey in a small bowl. Add 1 teaspoon of cornstarch and whisk until smooth.
  • Coat the beef in 1 teaspoon of cornstarch. In a large skillet, heat the oil over medium-high heat until it easily coats the bottom of the pan. Place the beef in a single layer in the pan and cook it for about five minutes, or until it’s browned. Transfer the beef to a plate. Add the bell pepper and snow peas to the skillet and cook them for 2-3 minutes. Transfer the vegetables to a plate.
  • Transfer the beef back to the pan and add the sauce. Cook the beef and sauce for about a minute, or until the sauce thickens and coats the beef. Sprinkle the sesame seeds over the top of the beef.
  • Divide the rice, beef, and veggies between two bowls. Garnish with the sliced green onion.