• Before starting, to a medium pot, add 1 cups (2  cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
• Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/4-inch slices. 
• Thinly slice green onions.
• Trim green beans, then halve.
• Peel, then mince or grate ginger.
• In a small bowl, whisk together broth concentrate, soy sauce, honey-garlic sauce, 1 tbsp (2 tbsp) ginger and 1/3 cup (2/3 cup) water. Set aside.
• Pat steaks dry with paper towels, then season all over with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, When hot, add 1 tbsp (2 tbsp) oil, then steaks. (NOTE: Don't crowd the pan; cook steaks is batches, as needed.)  Pan-fry for 4-6 min per side, until cooked to desired doneness.**
• Transfer steaks to a cutting board to rest.
• Carefully wipe the pan clean.

• Add 1 tbsp oil to the same pan, then beans and peppers. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 servings, using 1 tbsp oil per batch, if necessary.) Cook for 2-3 min, stirring often, until tender-crisp.
• Season with salt and pepper.

• Add sauce to the pan with veggies.
• Cook for 3-4 min, stirring often, until sauce thickens slightly.

• Fluff rice with a fork, then stir in green onions.
• Thinly slice steaks.
• Stir steak into the pan with veggies and sauce.
• Divide rice between bowls, then top with ginger steak stir-fry.
• Sprinkle crispy shallots over top.

If you've opted for double steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of steak. Work in batches, if necessary.