Tamarind Bavette Steak Stir-Fry

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, trim and halve Brussels sprouts lengthwise; quarter any larger sprouts. Halve, core, and thinly slice bell pepper into strips. Trim scallions; thinly slice greens and cut whites into 1-inch batons. Roughly chop cilantro. Roughly chop peanuts.

Toss Brussels sprouts on a baking sheet with a drizzle of oil, remaining garlic powder, salt, and pepper.

Roast on top rack until golden brown and tender, 15-20 minutes.

Cook spring rolls according to package instructions.

Transfer to a serving plate and tent with foil to keep warm. Set aside until ready to serve.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, scallion whites, and steak; cook, stirring occasionally, until veggies are charred and steak is cooked to desired doneness, 3-6 minutes.

In the last minute of cooking, stir in sweet soy glaze and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring constantly, until sauce is warmed through and everything is thoroughly coated. TIP: If sauce becomes too thick, add more splashes of water.