Tangy Ginger Beef and Pepper Stir-Fry with Scallion Rice

This tangy ginger beef stir-fry brings together tender bavette steak, crisp bell peppers and carrots in a luscious sweet-tart sauce made with plum jam, ponzu and a touch of butter. The sauce is infused with ginger and garlic, giving every bite a warm, aromatic kick. Served over fluffy scallion rice, this dish is a satisfying twist on classic stir-fry that comes together in under 30 minutes.

Perfect for busy weeknights, this recipe uses simple ingredients but delivers complex flavors. The steak is sliced thin and quickly seared, while the vegetables stay vibrant and slightly crunchy. A final swirl of butter enriches the sauce, making it glossy and irresistible. Serve it over buttery scallion rice for a complete meal that feels both comforting and exciting.

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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

10 ounce Bavette SteakView 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

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 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. Tip: 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.
5. Add sauce to pan with steak and cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter 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 remaining 1 tablespoon butter. 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, flank steak or sirloin would work well. Just be sure to slice thinly against the grain.

Is this recipe gluten-free?

The recipe contains ponzu sauce which typically includes soy sauce (wheat). For a gluten-free version, use tamari or coconut aminos and ensure other ingredients are gluten-free.

Can I make this dish vegetarian?

Absolutely! Substitute the steak with firm tofu or tempeh and use vegetable stock concentrate instead of chicken.