Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 ounces, thawed if frozen and patted very dry $6.00
• Simple Truth® Natural Grass Fed Angus Beef Ribeye Steak

  10 ounces, thinly sliced $24.99
• 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; 2 tablespoons juice for sauce, remaining cut into wedges $1.50
• Fish sauce

  1 1/2 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
• Neutral cooking oil

  2 tablespoons, divided
• Kosher salt

  to taste

Instructions

1. Prep before cooking: remove strings from the snap peas, slice the green onions, mince the garlic, grate the ginger, tear the mint, chop the cilantro, juice 1 lime for 2 tablespoons juice, cut the second lime into wedges, pat the shrimp very dry, and thinly slice the ribeye against the grain.
2. Rinse 1/2 cup jasmine rice, combine it in a small saucepan with 3/4 cup water and a pinch of salt, bring to a simmer, cover, cook on low for 15 minutes, then keep covered off the heat for 5 minutes.
3. While the rice cooks, 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 coarsely with a mortar, spice grinder, or the bottom of a heavy pan.
4. Stir together the sauce in a small bowl: 2 tablespoons lime juice, fish sauce, soy sauce, brown sugar or honey, chile flakes, and 2 tablespoons water.
5. Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering; 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 to the pan, add the shrimp, and stir-fry for about 2 minutes until mostly pink; add the 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 fully opaque.
7. Return the ribeye to the pan, add the sauce, and toss for 30 to 60 seconds just to glaze; turn off the heat, fold in the mint, cilantro, green onion greens, and toasted rice powder, then serve over jasmine rice with lime wedges.