Ponzu chili steak bowls

Updated at: Tue, 27 Feb 2024 00:18:09 GMT

Step 1

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

Step 2

Melt 1 TBSP butter in a small pot over medium-high heat. Add garlic and half the ginger. Cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 3

While rice cooks, trim and remove strings from snap peas by snapping off the stem end with your fingers and gently pulling (like you would a zipper). In a small bowl, combine half the chili sauce (you'll use the rest later) with 2 TBSP mayonnaise. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.

Step 4

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.

Step 5

Pat diced steak dry with paper towels. Heat a drizzle of oil 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 chili sauce until coated, 1-2 minutes. Remove from heat; season with salt and pepper.

Step 6

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.

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