Bavette Steak & Shishito Pepper Rice Bowls

🥘 Ingredients

• bavette steak
  20 oz
• black pepper
• butter
  1 tbsp
• cilantro
  ½ oz
• cooking oil
  2 tsp
• cornstarch
  2 tbsp
• crispy fried onions
  2 unit
• garlic-ginger scallion paste
  4 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• salt
• shishito peppers
  1 lb
• sugar
  1 tsp
• sweet soy glaze
  5.04 tbsp
• sweet thai chili sauce
  2 oz
• water
  1¼ cups

🍳 Cookware

• small pot
• medium bowl
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , water (2¼ cups water for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cups, salt
2. 

   2

   While rice cooks, wash and dry produce. Using kitchen shears, trim stems from shishito peppers . Quarter lime . Roughly chop cilantro .

   shishito peppers: 1 lb, lime: 2 unit, cilantro: ½ oz
3. 

   3

   Pat bavette steak dry with paper towels; cut into bite-size pieces. Place in a medium bowl and season all over with salt and black pepper . Add cornstarch to bowl and toss to coat. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.

   bavette steak: 20 oz, black pepper, cornstarch: 2 tbsp, cooking oil: 2 tsp
4. 

   4

   Heat a drizzle of cooking oil in pan used for steak over medium-high heat. Add shishito peppers and cook, stirring occasionally, until browned and blistered, 2-3 minutes.
5. 

   5

   Meanwhile, in a small bowl , combine sweet thai chili sauce , 2½ TBSP sweet soy glaze , and ½ tsp sugar (5 TBSP sweet soy glaze and 1 tsp sugar for 4 servings). (Be sure to measure the sweet soy glaze - we sent more!) Transfer steak back to pan along with chili-soy mixture and butter (2 TBSP for 4). Cook, stirring, until steak and peppers are thoroughly coated, 1-2 minutes. Remove from heat and stir in a squeeze of lime juice (big squeeze for 4).

   sweet thai chili sauce: 2 oz, sweet soy glaze: 5.04 tbsp, sugar: 1 tsp, butter: 1 tbsp
6. 

   6

   Fluff rice with a fork. Stir in garlic-ginger scallion paste . Season with salt and pepper. Divide rice between bowls and top with steak and shishito peppers. Sprinkle with crispy fried onions and cilantro. Serve with remaining lime wedges on the side.

   garlic-ginger scallion paste: 4 oz, crispy fried onions: 2 unit