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