• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/4-inch slices. 
• Thinly slice green onions.
• Trim snow peas.
• Peel, then mince or grate ginger.
• To a small bowl, whisk together broth concentrate, soy sauce, honey-garlic sauce, 1 tbsp (2 tbsp) ginger and 2 tbsp (1/4 cup) water. Set aside.

• Heat a large non-stick pan over medium-high.
• While pan heats, pat steaks dry with paper towels, then season all over with salt and pepper.
• When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 4-6 min per side, until cooked to desired doneness.**
• When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
• Carefully wipe the pan clean.

• Reheat the same pan over medium.
• Add 1 tbsp oil, peppers and snow peas. Cook for 2-3 min, stirring often, until tender-crisp.
• Season with salt and pepper.

• Add sauce to the pan with veggies.
• Cook for 2-3 min, stirring often, until sauce thickens slightly.
• While sauce cooks, thinly slice steaks.
• Stir steak into the pan with veggies and sauce.

• Fluff rice with a fork, then stir in green onions.
• Divide rice between bowls, then top with ginger steak stir-fry.
• Sprinkle crispy shallots over top.

If you've opted for double striploin steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of sirloin steak.