Lamb & Shrimp Stir-Fry Rice Bowls

While rice cooks, wash and dry produce.

Trim scallions and slice whites into 2-inch batons; thinly slice greens. Halve, core, and cut bell pepper into ½-inch pieces. Remove strings from snap peas if necessary. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.

In a small bowl, combine mayonnaise and Sriracha. Set aside.

Pat steak* very dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Once pan is hot, add steak and cook to desired doneness, 5-7 minutes per side.

Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

Meanwhile, rinse shrimp* under cold water; pat dry with paper towels.

Uncover rice (this allows it to dry out a bit before using in Step 6).

Heat a large drizzle of oil in pan used for steak over medium-high heat. Add scallion whites and bell pepper; cook, stirring frequently, until veggies begin to soften, 2-3 minutes. Season with salt and pepper.

Add snap peas, zucchini, and carrots; cook, stirring, until veggies are browned and tender, 2-3 minutes more.

Meanwhile, rinse shrimp* under cold water; pat dry with paper towels.

Add a drizzle of oil to pan with veggies. Add shrimp; cook until opaque and cooked through, 2-4 minutes. Season with salt and pepper. (For 4 servings, cook veggies and shrimp in separate large pans or in batches.)

To pan with veggies and shrimp, stir in rice and stir-fry sauce. Cook until everything is coated in sauce, 1-2 minutes. Taste and season with salt and pepper if desired.