Prep Time: 20 minutes • Cook Time: 50 minutes
- 2 cups Jasmine Rice
- 1-1.5 pounds Flank or Flat Iron Steak
- 3 Bell Peppers
- 3 Green Onions
- 3-4 inch piece fresh Ginger
- 6 cloves Garlic
- 2 Tablespoons Cornstarch
- 1/2 cup Soy Sauce or gluten-free Tamari
- 1/4 cup Brown Sugar
- Sriracha, to taste
- 1 Lime
- Sesame seeds
- In a small pot or rice cooker, cook 2 cups Jasmine rice, 3 1/2 cups water, a pinch of Saffron and a teaspoon of butter for 12-18 minutes, until water is absorbed. Fluff rice and then cover to keep warm.
- Use a spoon to scrape the skin off of the ginger, then finely grate the ginger with a microplane or grater.
- Mince the garlic, cut bell peppers into bite-sized strips. Thinly slice green onions, keeping dark greens separate to use for garnish. Juice the lime.
- In a medium-sized bowl, whisk cornstarch, soy sauce, brown sugar, and 1 1/2 cups water.
- Season the steak with salt and pepper. Heat 1 Tablespoon oil in a large skillet on medium high. Sear the steak until medium-rare, flipping once. Set steak aside to rest, then thinly slice against the grain.
- Heat another tablespoon of oil in the skillet, then add ginger, garlic, green onion whites and light greens, and bell pepper. Cook for 2-3 minutes, stirring frequently. Stir in sauce and simmer until thickened.
- Remove skillet from heat, then stir in sliced steak and lime juice.
- Serve stir fry on rice, garnished with scallion dark greens and sesame seeds.