Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute.

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

Keep covered off heat until ready to serve.

While rice cooks, peel and mince or grate garlic. Halve, core, and thinly slice bell pepper into strips. Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces. Quarter lemon.

Pat steak* dry with paper towels and thinly slice against the grain.

In a medium bowl, combine steak, garlic, ginger paste, cornstarch, a drizzle of oil, a pinch of salt, and pepper. Toss until thoroughly coated. Set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and carrot and cook, stirring occasionally, until browned and softened, 5-7 minutes. 

Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan.

Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. TIP: Don’t worry if the steak sticks a bit; it will release from the pan once it’s cooked.

While steak cooks, in a small bowl, combine jam, stock concentrate, ponzu, ¼ cup water, and juice from one lemon wedge (⅓ cup water and juice from two wedges for 4 servings). 

Add sauce to pan with steak and cook, stirring, until thickened, 1-2 minutes.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Stir in veggies; taste and season with salt and pepper if desired.

Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.

Divide rice between bowls and top with stir-fry. Serve.