• 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. 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 striploin steak, prep and cook in the same way the recipe instructs you to prep and cook the sirloin steak.