Bavette Steak & Shishito Pepper Rice Bowls

While rice cooks, wash and dry produce.

Using kitchen shears, trim stems from shishito peppers. Quarter lime. Roughly chop cilantro.

Pat steak* dry with paper towels; cut into bite-size pieces. Place in a medium bowl and season all over with salt and pepper. Add cornstarch to bowl and toss to coat.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in pan used for steak over medium-high heat. Add shishito peppers and cook, stirring occasionally, until browned and blistered, 2-3 minutes.

Meanwhile, in a small bowl, combine chili sauce, 2½ TBSP sweet soy glaze, and ½ tsp sugar (5 TBSP sweet soy glaze and 1 tsp sugar for 4 servings). (Be sure to measure the sweet soy glaze—we sent more!)

Transfer steak back to pan along with chili-soy mixture and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until steak and peppers are thoroughly coated, 1-2 minutes.

Remove from heat and stir in a squeeze of lime juice (big squeeze for 4).