Directions: |
Directions:You Will Need
Olive Oil Salt Pepper
1 Small Pot 1 Large Non-Stick Pan
Before You Cook
Thoroughly rinse produce and pat dry
Ingredient(s) used more than once: green onions
Step 1 - Cook the Rice
1
Cook the Rice
Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.
Step 2 - Prepare the Ingredients
2
Prepare the Ingredients
Stem shishito peppers. Shishito peppers can vary in spice level; most are mild and smoky. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop peanuts. Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper. If using ground beef, season same amount.
Step 3 - Cook the Vegetables
3
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shishito peppers to hot pan and stir occasionally until lightly charred, 4-5 minutes. Add matchstick carrots and a pinch of pepper and stir occasionally until tender, 2-3 minutes. Remove from burner. Remove vegetables to a plate. Reserve pan; no need to wipe clean.
Step 4 - Cook the Steak
4
Cook the Steak
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil. Add steak strips and white portions of green onions to hot pan. Stir occasionally until no pink remains, 4-6 minutes.
If using ground beef, stir occasionally, breaking up meat with a spoon, until no pink remains, 4-6 minutes. Carefully drain any excess fat before adding sauces. Remove from burner. Stir in sweet chili sauce, soy sauce, and Sriracha (to taste).
Step 5 - Finish the Dish
5
Finish the Dish
Plate dish as pictured on front of card, topping rice with steak strip mixture garnishing with peanuts and green portions of green onions. Bon appétit! |
This recipe for Yang-Yang Beef with shishito peppers is from