Szechuan Steak & Cabbage Stir-fry with Ginger-Garlic-Scallion Rice

Wash and dry produce. Trim and cut scallion whites crosswise into 1-inch pieces; thinly slice scallion greens. Halve, core, and dice bell pepper into 1/2-inch pieces. Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Cut cabbage into 1/2-inch cubes.

Heat a drizzle of oil in large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring frequently, until bell pepper is beginning to brown at the edges, 2-4 minutes.

Add a another drizzle of oil and cabbage; cook, stirring occasionally, until cabbage is beginning to brown and become tende-crisp, 2-4 minutes. (Tip: cabbage shouldn't be soft, you want it to still have a bit of crunch).

Turn off heat; transfer veggies to a plate.

While veggies cook, in a medium bowl, combine Szechuan paste, sweet soy glaze, half the ginger-garlic-scallion paste, half the vinegar, 1 1⁄2 tsp sugar, and 1⁄4 cup water. (For 4 servings, use all the vinegar, 3 tsp sugar, and 1/3 cup water.) (Tip: if you prefer less spice use half the Szechuan paste)

Pat steak* dry with paper towels and thinly slice crosswise. (TIP: Prefer a smaller bite? Cut strips into bite-size pieces!) In a seperate medium bowl, combine steak with cornstarch, salt, and pepper until well coated.

Heat a drizzle of oil in the same large pan used for veggies over medium-high heat. Add coated steak and cook until browned and cooked through, 2 minutes per side.

Add cooked veggies and sauce to pan with steak; cook until everything is thoroughly coated in sauce, 1-2 minutes.

Remove pant from heat. Taste and season with salt and pepper. (Tip: If sauce seems too thick, stir in a splash of water.)