Careme

Ingredients

• Beef Angus Choice Chuck Steak (Value Pack) 12–14 oz, patted dry $10.39/lb (sale)
• Turnips 12 oz, peeled and cut into 3/4-inch wedges $2.69/lb
• Kroger® Sugar Snap Peas (8 oz) 8 oz, strings removed if tough $3.99
• Organic Jumbo Yellow Onion 1/2 medium onion, thinly sliced $2.19/lb
• Organic Ginger Root 1 Tbsp finely grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Cooked rice (white or brown) 1 cup dry (or ~3 cups cooked)
• Soy sauce 3 Tbsp
• Rice vinegar or apple cider vinegar 1 Tbsp
• Honey or brown sugar 2 tsp
• Gochujang (optional, for heat) 1–2 tsp
• Neutral oil (avocado/canola) 2 Tbsp, divided
• Sesame oil (optional) 1 tsp
• Sesame seeds (optional) 1 tsp
• Black pepper 1/2 tsp

Instructions

1. Prep: Heat oven to 450°F. Put 1 cup dry rice on to cook (or warm ~3 cups cooked rice). Peel and cut 12 oz turnips into 3/4-inch wedges. Thinly slice 1/2 yellow onion. Grate 1 Tbsp ginger and mince 2 garlic cloves. Pat 12–14 oz chuck steak very dry and slice thinly across the grain (or keep whole if it’s a single steak—either works).
2. Roast the turnips: Toss the 12 oz turnip wedges with 1 Tbsp neutral oil, 1/2 tsp black pepper, and a pinch of salt. Roast on a sheet pan 18–22 minutes, flipping once, until browned and tender.
3. Make the glaze: In a small bowl, whisk 3 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 tsp honey/brown sugar, 1 Tbsp grated ginger, 2 minced garlic cloves, and 1–2 tsp gochujang (optional).
4. Blister snap peas: Heat a large skillet (stove) over high heat. Add 1 tsp neutral oil, then add 8 oz snap peas in a single layer. Cook 2–3 minutes, tossing, until bright green with a few charred spots. Transfer to a bowl.
5. Sear the beef + onion: In the same hot skillet, add 2 tsp neutral oil. Add the sliced 1/2 onion and cook 2 minutes until just starting to soften. Add the 12–14 oz chuck steak (in a single layer as much as possible) and sear 1–2 minutes per side until browned (work in batches if crowded).
6. Glaze: Lower heat to medium. Pour in the glaze and toss beef/onion 30–60 seconds until glossy and lightly thickened. Turn off heat. Stir in 1 tsp sesame oil (optional).
7. Serve: Bowl up rice (about 1–1 1/2 cups cooked per person). Top with glazed beef and onions, blistered snap peas, and roasted turnips. Finish with sesame seeds if you have them. Add extra vinegar or a squeeze of citrus if you want more brightness.