Tangy Ginger Steak & Pepper Stir-Fry

• 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.