In a small pot, combine rice, 1¼ cups water (2¼ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Using kitchen shears, trim stems from shishito peppers. Quarter lime. Roughly chop cilantro.

Pat steak* dry with paper towels; cut into bite-size pieces. Place in a medium bowl and season all over with salt and pepper. Add cornstarch to bowl and toss to coat.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in pan used for steak over medium-high heat. Add shishito peppers and cook, stirring occasionally, until browned and blistered, 2-3 minutes.

Meanwhile, in a small bowl, combine chili sauce, 2½ TBSP sweet soy glaze, and ½ tsp sugar (5 TBSP sweet soy glaze and 1 tsp sugar for 4 servings). (Be sure to measure the sweet soy glaze—we sent more!)

Transfer steak back to pan along with chili-soy mixture and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until steak and peppers are thoroughly coated, 1-2 minutes.

Remove from heat and stir in a squeeze of lime juice (big squeeze for 4).

Fluff rice with a fork. Stir in garlic-ginger scallion paste. Season with salt and pepper.

Divide rice between bowls and top with steak and shishito peppers. Sprinkle with crispy fried onions and cilantro. Serve with remaining lime wedges on the side.