Ponzu Chili Steak Bowl

Name: Ponzu Chili Steak Bowl
Total time: 30
Yield: 4
Ingredients: 1 ¼ cups jasmine rice; 2 cloves garlic, peeled and minced; 1 piece ginger, peeled and minced; 8 oz sugar snap peas; 8 oz mayonnaise; 2 oz sweet thai chili sauce; 16 oz steak, diced; 4 oz ponzu sauce; 2 tablespoons butter; 4 teaspoons cooking oil; 2 ¼ cups water; salt; pepper

Recipe by Megan Smith from tasty.co

Meal 30 Mins.

Ingredients

4 servings

•

1 ¼ cups jasmine rice
•

2 cloves garlic, peeled and minced
•

1 piece ginger, peeled and minced
•

8 oz sugar snap peas
•

8 oz mayonnaise
•

2 oz sweet thai chili sauce
•

16 oz steak, diced

•

4 oz ponzu sauce
•

2 tablespoons butter
•

4 teaspoons cooking oil
•

2 ¼ cups water
•

salt
•

pepper

Instructions

Melt butter in a small pot over medium high heat. Add garlic and half of the ginger and cook, stirring, until fragrant, 30 seconds.
Stir in rice, water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.
In a separate small bowl, combine mayonnaise with half the amount of chili sauce. Stir in 1 tsp of water at a time until the mixture reaches a thin consistency that can be drizzled. Season the mixture with salt and pepper.
Heat oil in a large pan over medium high heat. Add snap peas OR green beans; cook, undisturbed, until charred on one side, 1-2 minutes. Continue cooking, stirring occasionally, until charred all over, 1-2 minutes more. Transfer to a small bowl and season with salt and pepper. Cover to keep warm.
In the same pan, heat oil to high. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. Add remaining ginger; cook until fragrant, 30 seconds. Stir in ponzu and remaining chili sauce until coated. 1-2 minutes. Remove from heat and season with salt and pepper.
To serve, fluff rice and season with salt and pepper. Add to a bowl and top with steak and snap peas OR green beans. Drizzle chili mayo on top.