1/2 cup white rice
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 in piece of ginger, peeled and finely chopped or grated
4 cloves garlic, finely chopped
1/2 lb steak, diced
2 Tbsp soy sauce
2 Tbsp Ponzu sauce
1/4 cup water
1 Tbsp Sriracha
1 Tbsp cornstarch
1 Tbsp brown sugar
Vegetable Oil
Salt and pepper, to taste
Cook rice according to package directions. Heat a drizzle of oil in a large pain over high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness. Season with salt and pepper and transfer to a plate. Heat another drizzle of oil in the same pan over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Stir in ginger and garlic; cook until fragrant, about 30 seconds.
In a small bowl, combine soy sauce, ponzu sauce, water, brown sugar, and sriracha (use less sriracha if desired). Add cornstarch and whisk until well combined. Pour over veggies and cook, stirring frequently, until the mixture is slightly thickened. Return steak to pan and stir to coat.
Divide rice between two bowl and top with steak mixture.
EveryPlate loves bowls. Like whoa. But this one actually enticed me to go out and buy ponzu sauce, so it's got that going for it. Again, nice quick dinner with some Asian inspiration.
