Tamarind Sirloin Steak Stir-Fry & Spring Rolls

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; cut whites into 1-inch batons and thinly slice greens. Roughly chop cilantro. Roughly chop peanuts.

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; 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, a pinch of 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 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.