Careme

Ingredients

• Beef Stir Fry

  12 ounces $10.99
• Red Bell Peppers

  1 large $3.99
• Bi-color Corn

  2 ears $0.79
• Green Onion

  3 green onions $1.39
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.19
• Water

  1 1/2 cups
• Low-sodium soy sauce

  2 tablespoons
• Oyster sauce

  1 1/2 tablespoons
• Unseasoned rice vinegar

  1 tablespoon
• Cornstarch

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Granulated sugar

  1 teaspoon
• Freshly ground black pepper

  1 teaspoon
• Kosher salt

  1/4 teaspoon
• Garlic

  2 cloves
• Fresh ginger

  2 teaspoons grated
• Neutral cooking oil

  2 tablespoons

Instructions

1. Rinse 3/4 cup dry jasmine rice. Combine the 3/4 cup rinsed jasmine rice with 1 1/4 cups water in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
2. While the rice cooks, toss 12 ounces Beef Stir Fry with 1 tablespoon low-sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon toasted sesame oil, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt; marinate for 10 minutes.
3. Whisk 1 tablespoon low-sodium soy sauce, 1 1/2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon cornstarch, 1/2 teaspoon black pepper, and 1/4 cup water in a small bowl to make about 1/2 cup sauce.
4. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral cooking oil, spread the marinated 12 ounces Beef Stir Fry in one layer, and stir-fry for 2 to 3 minutes until browned but slightly pink inside; transfer it to a clean plate.
5. Core and thinly slice 1 large red bell pepper, cut the kernels from 2 ears bi-color corn, mince 2 garlic cloves, grate 2 teaspoons fresh ginger, and thinly slice the white and light-green parts of 2 green onions. Add 1 tablespoon neutral cooking oil to the hot wok, followed by the prepared red bell pepper, corn, garlic, ginger, and 2 green onions; stir-fry for 3 to 4 minutes until crisp-tender.
6. Return all the browned beef to the wok and pour in about 1/2 cup prepared sauce. Stir-fry for 1 to 2 minutes, until the beef is cooked to at least 145°F and the sauce is glossy and thickened.
7. Thinly slice the dark-green part of 1 green onion. Divide the cooked rice made from 3/4 cup dry jasmine rice between two bowls, top with all the black pepper beef and vegetables, and garnish with the sliced 1 green onion.