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. Core and thinly slice 1 large red bell pepper, cut the kernels from 2 ears bi-color corn, mince 2 garlic cloves, and grate 2 teaspoons fresh ginger. Thinly slice 3 green onions, separating all the white and light-green parts from all the dark-green parts; place the pepper, corn, garlic, ginger, and white and light-green onion parts together in one bowl, and reserve the dark-green parts separately for garnish.
2. 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.
3. 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.
4. Before heating the wok, 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.
5. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral cooking oil, spread all the marinated beef in one layer, and stir-fry for 2 to 3 minutes until browned but not quite cooked through; transfer all the beef to a clean plate.
6. Add 1 tablespoon neutral cooking oil to the hot wok, followed by the entire prepared vegetable bowl; stir-fry for 3 to 4 minutes until crisp-tender. Return all the browned beef to the wok, add the full 1/2 cup prepared sauce, and stir-fry for 1 to 2 minutes, until the sauce is glossy and the beef reaches at least 145°F.
7. 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 all the reserved dark-green onion slices.