Tangy Ginger Steak & Pepper Stir-Fry
with Carrot & Scallion Rice
- Fish
- Soy
- Wheat
- Milk
Our chefs whipped up a dreamy sauce of plum jam, rich stock, ponzu sauce, fresh lemon juice, and a swirl of butter to add sweet, tangy, and aromatic complexity to tender, gingery, garlicky steak stir-fry. Serve alongside colorful sautéed bell peppers and carrots atop buttery scallion rice. What else can we say—it’s plum tasty!
Ingredients
2 unit
Scallions
1 unit
Bell Pepper
1 clove
Garlic
1 unit
Lemon
1 ounce
Ginger Paste
1 tablespoon
Cornstarch
1 unit
Plum Jam
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
3 ounce
Carrots
10 ounce
Ranch Steak
¾ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. • Add rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, peel and mince or grate garlic. Halve, core, and thinly slice bell pepper into strips. Trim, peel, and cut carrot on a diagonal into 1⁄4-inch-thick pieces. Quarter lemon. • Pat steak* dry with paper towels and thinly slice against the grain. • In a medium bowl, combine steak, garlic, ginger paste, cornstarch, a drizzle of oil, a pinch of salt, and pepper. Toss until thoroughly coated. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and carrot and cook, stirring occasionally, until browned and softened, 5-7 minutes. • Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan.
• Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. TIP: Don’t worry if the steak sticks a bit; it will release from the pan once it’s cooked. • While steak cooks, in a small bowl, combine jam, stock concentrate, ponzu, 1⁄4 cup water, and juice from one lemon wedge (1⁄3 cup water and juice from two wedges for 4 servings).
• Add sauce to pan with steak and cook, stirring, until thickened, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Stir in veggies; taste and season with salt and pepper if desired.
• Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with stir-fry. Serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tangy ginger sauce, though some found it bland and wanted more depth or spice 🌶️.
- Ease of prep: Several noted it was easy to make, but some felt it took longer than expected or had too many steps.
- Suggestions: Consider adding more vegetables like broccoli or onions; some preferred chicken over the steak.
- Portions: Some wanted more vegetables, especially carrots and peppers, to balance the meat and rice.
- Meat quality: Several found the steak tender and flavorful, while others felt it was tough or fatty.
Reviews from our home cooks
The ponzu sauce was a surprise flavor that added tremendously. The marinated steak was so tender and delicious. Any number of vegetables could be substituted for the peppers for variety
Might want to put some notes in recipe for non-steak alternatives. I used two skillets and added the cooked meat to the carrots & pepper rather than the other way around. Cooking time for chicken needed to be a little longer than for steak. I also used all of the maple syrup on the veggies and cooked them a bit longer than spec'd. Final result was delicious.
Really liked the amount of carrots. They seemed to overtake the beef. Yes! Also, the ginger flavor was so good. A very tasty dinner, that was healthy with a great balance of protein, carbohydrates and veggies!
Rice turned out very tasty. Sauce was great. Steak was tender. Bell pepper was mushy, but cooked fine
The coating on the steak before cooking stuck to the pan making cleanup a little difficult. Wondering if might work for the cornstarch to be stirred into the sauce, then heated to thicken sauce? Also, just in general, it would be nice if, for more recipes with rice, brown rice could be substituted? Thanks!
I've never made rice with scallions but now I don't think I ever will without! Yum!
Not as tangy as I hoped, but the steak was PERFECT
Really tasty! Bavette steak was so good in this. I also added some more of my own veggies to bulk it out.
I forgot to put the scallion whites in the rice, so I tossed them in during the last few minutes of cooking the meat, still tasted good
Seems like mushrooms would be better than carrots and the recipe needed more tanginess
