Tangy Ginger Steak and Pepper Stir-Fry with Scallion Rice

This vibrant stir-fry brings together tender strips of ranch steak with colorful bell peppers and carrots, all coated in a glossy sauce made from plum jam, ponzu and a touch of lemon. The sauce strikes a perfect balance between sweet, tangy and savory, with a hint of ginger and garlic running through every bite.

Serve it over fluffy jasmine rice that’s been stirred with butter and scallion greens for a finish that feels both comforting and special. Ready in about 30 minutes, this dish is a fantastic way to enjoy a homemade takeout-style meal any night of the week.

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Ingredients

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, about 1 minute. Add rice, 1¼ cups water (2¼ 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.
2. While rice cooks, peel and mince or grate garlic. Halve, core and thinly slice bell pepper into strips. Trim, peel and cut carrot on a diagonal into ¼-inch-thick pieces. Quarter lemon. Pat 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.
3. Heat a drizzle of 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 foil to keep warm. Wipe out pan.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. (Don’t worry if the steak sticks a bit; it will release once cooked.) While steak cooks, in a small bowl, combine jam, stock concentrate, ponzu, ¼ cup water and juice from one lemon wedge (⅓ cup water and juice from two wedges for 4 servings).
5. Add sauce to pan with steak and cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Stir in cooked vegetables; taste and season with salt and pepper if desired.
6. Fluff rice with a fork; stir in scallion greens and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide rice between bowls and top with stir-fry. Serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, sirloin or flank steak would work well. Just be sure to slice thinly against the grain.

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

Can I make this dish gluten-free?

Use tamari instead of ponzu (or a gluten-free soy sauce blend) and ensure the stock concentrate is gluten-free.