[PROTEIN DOUBLE RANCH STEAK] Ginger Plum Steak Stir-Fry with Bell Peppers & Scallion Rice (Tenderized Steak)

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 ¼-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, ¼ cup water, and juice from one lemon wedge (⅓ 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.