Ponzu Chili Steak Bowls

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

Sweet Thai Chili Sauce (1 oz )

Ponzu Sauce 12 mL

Ginger 1 thumb

8 oz diced steak

1 garlic clove

3/4 cup white rice

4 oz sugar snap peas

Mayonnaise

Salt

Pepper

Butter

Cooking oil

Wskazówki

Wash and dry produce. Peel and finely chop or grate garlic.

Peel and finely chop or grate ginger.Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add garlic and half the ginger (you'll use the rest later). Cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4), and 1 tsp salt (2 tsp for 4). Bring to a boil, then cover and reduce to a low simmer.

Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.While rice cooks, trim and remove strings from snap peas; discard strings. In a small bowl, combine half the chili sauce (you use the rest later) and 2 TBSP mayonnaise (4 TBSP for 4 servings). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.Heat a drizzle of oil in a large pan over medium-high heat.

Add snap peas; cook, undisturbed, until charred on one side, 1-2 minutes. Continue to cook, stirring occasionally, until tender and charred all over, 1-2 minutes more. Transfer to a second small bowl and season with salt and pepper. Cover to keep warm.Pat diced steak dry with paper towels. Heat a drizzle of oll in pan used for snap peas over high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. Add remaining ginger; cook until fragrant, 30 seconds. Stir in ponzu and remaining chill saues until coated, 1-2 minutes. Remove from heat; season with salt and pepper.

Fluff rice with a fork and season with salt and pepper. Divide rice between bowls. Top with glazed steak and snap peas in separate sections. Drizzle everything with chili mayo.