Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 ounces, thawed if frozen and patted dry $6.00
• Certified Angus Beef Choice Bone-In Ribeye Steak

  6 ounces trimmed boneless meat, thinly sliced $13.99
• Kroger® Sugar Snap Peas

  8 ounces, strings removed if needed $3.99
• Smart Way™ Jasmine Rice

  1/2 cup plus 1 tablespoon dry rice, divided $3.49
• Green Onions

  3, whites and greens separated, sliced $1.50
• Garlic

  2 cloves, minced $0.79
• Ginger Root

  1 tablespoon grated $4.99
• Mint

  1/3 cup leaves, torn $1.49
• Organic Cilantro

  1/3 cup chopped $1.69
• Fresh Organic Limes - Each

  2, juiced; wedges reserved for serving $1.50
• Fish sauce

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar or honey

  2 teaspoons
• Thai chile flakes or crushed red pepper

  1/2 to 1 teaspoon, to taste
• Neutral cooking oil

  2 tablespoons, divided
• Kosher salt

  to taste

Instructions

1. Rinse 1/2 cup jasmine rice, then combine it in a small saucepan with 3/4 cup water and a pinch of salt; bring to a simmer, cover, cook 15 minutes on low, then let stand covered 5 minutes while you stir-fry.
2. While the rice cooks, trim the snap peas, slice the green onions, mince the garlic, grate the ginger, thinly slice the trimmed ribeye, and pat the shrimp very dry.
3. Toast the remaining 1 tablespoon dry rice in a dry wok or skillet over medium heat for 3 to 4 minutes until golden and nutty; crush it with a mortar, spice grinder, or the bottom of a heavy pan to make a coarse toasted rice powder.
4. Mix the Isan-style sauce in a bowl: fish sauce, soy sauce, lime juice, brown sugar, chile flakes, and 2 tablespoons water; taste for a bright salty-sour balance.
5. Heat 1 tablespoon oil in a wok or large skillet over high heat; sear the sliced ribeye for 60 to 90 seconds until browned but still tender, then transfer to a plate.
6. Add the remaining 1 tablespoon oil, add the shrimp, and stir-fry for about 2 minutes until mostly pink; add snap peas, green onion whites, garlic, and ginger, then stir-fry 2 to 3 minutes more until the peas are crisp-tender and the shrimp are opaque.
7. Return the ribeye to the pan, pour in the sauce, and toss for 30 to 60 seconds; turn off the heat, fold in mint, cilantro, green onion greens, and toasted rice powder, then plate over jasmine rice with lime wedges.