Vietnamese steak stir-fry with jasmine rice

Vietnamese steak stir-fry with jasmine rice

½ cup jasmine rice
1 summer squash
1 red bell pepper
1 lime
10 ounces top sirloin steak strips
1 teaspoon curry powder
2 ounces shredded carrots
Sun Basket stir-fry blend (fresh garlic – fresh ginger – fish sauce – sesame oil)
1 tablespoon sambal oelek (optional)
3 scallions
3 or 4 sprigs fresh cilantro

Cook the rice

In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.

While the rice cooks, prepare the stir-fry ingredients.
Prep the stir-fry ingredients

Trim the ends from the squash; cut the squash in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
Remove the stem, ribs, and seeds from the red bell pepper. Thinly slice the bell pepper.
Juice half the lime; cut the remaining half into wedges for garnish.

Sear the steak

Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper.
In a large wok or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.

Cook the vegetables; finish the stir-fry

In the same pan used for the steak, if dry, add 2 to 3 teaspoons oil and warm over medium-high heat until hot but not smoking. Add the squash and curry powder, season with salt and pepper, and cook, stirring occasionally, until the squash is starting to brown, 2 to 3 minutes. Stir in the bell pepper and carrots and cook until just starting to soften, 1 to 2 minutes. Add the steak and any accumulated juices, stir-fry blend, lime juice, and as much sambal oelek as you like and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes.
Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the garnishes.

Prep the garnishes

Trim the root ends from the scallions; thinly slice the scallions.
Coarsely chop the cilantro.


Transfer the rice to individual bowls. Top with the stir-fry and dollop with any remaining sambal oelek, if desired. Garnish with the scallions and cilantro and serve with the lime wedges.

Tip: The key to browning steak strips for a stir-fry is to start with a hot pan and dry meat, so pat the steak as dry as possible before cooking.

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