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 Dec 2025- Flavor: Many loved the tangy, ginger-garlic sauce; some found it mild and added extra seasoning for more depth 🍲.
- Ease of prep: Quick and simple to make, though a few noted it took longer than expected to cook.
- Suggestions: Consider adding more vegetables like broccoli or onions; some preferred less ginger or added soy sauce.
- Portions: Several mentioned wanting more vegetables, especially carrots and peppers, for a heartier meal.
- Meat quality: While many enjoyed the tender steak, some found it tough or fatty; cooking time varied.
