Seared strips of beef in glossy teriyaki over rice and snap peas

≈ $3.40/serving$3.45at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• steak (sirloin or strip)350 g
• jasmine rice1 cup
• snap pea2 handfuls
• soy sauce1/4 cup
• honey2 tbsp
• gingera thumb
• garlic2 cloves
• corn starch2 tsp
• green onion2 stalks

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Make the teriyaki sauce

• •Meanwhile, grate the ginger and mince the garlic.
• •Whisk the soy sauce, honey, ginger, garlic, corn starch and 1/4 cup cold water in a small bowl until smooth.

3Sear the beef

• •Thinly slice the steak against the grain into 1/4 inch strips.
• •String the snap peas.
• •Heat 1 tbsp oil in a wok over high heat until it just starts to smoke.
• •Add the beef in a single layer and sear 1 to 2 minutes per side until browned.
• •Add the snap peas and stir-fry 1 minute until bright green.

4Glaze and plate

• •Re-stir the sauce and pour it into the wok.
• •Toss 1 minute until it bubbles into a glossy glaze that coats the beef.
• •Divide the rice between two bowls and top with the beef and snap peas.
• •Garnish with the thinly sliced green onions.