Ingredients:
- 1 cup jasmine rice
- one summer squash
- one red bell pepper
- one lime
- 1/2 lb. top sirloin steak
- 1/2 tsp. curry powder
- 1 cup shredded carrots (we use purple and orange for extra color)
- 1 garlic clove
- 1 teaspoon fresh shredded ginger
- 1/8 cup fish sauce
- 1 teaspoon sesame oil
- 3 scallions
- 2 tablespoons fresh chopped cilantro
- 1 tablespoon Sambal oelek (optional)
- Cook the rice - in a small sauce pot, combine the rice and 1 1/2 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm. While the rice cooks, prepare the stir-fry ingredients.
- Prep the stir-fry - mix the garlic, ginger, fish sauce, and sesame oil. Stir and set aside. Trim the ends from the squash; cut the squash in half lengthwise, then crosswise on the diagonal into 1/4-inch-thick slices. Remove the stem, ribs, and seeds from the red bell pepper. Thinly slice the bell pepper. Juice half the lime; cut the remaining half into wedges for garnish.
- Sear the steak - cut the steak into 1/4 in slices diagonally and blot with paper towel to dry. Season with salt and pepper. In a large wok or frying pan, over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.
- Cook the vegetables; finish the stir-fry - In the same pan used for the steak, if dry, add 2 to 3 teaspoons oil and warm over medium-high heat until hot but not smoking. Add the squash and curry powder, season with salt and pepper, and cook, stirring occasionally, until the squash is starting to brown, 2 to 3 minutes. Stir in the bell pepper and carrots and cook until just starting to soften, 1 to 2 minutes. Add the steak and any accumulated juices, the garlic and ginger mixture you set aside, lime juice, and as much sambal oelek as you like and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes. While the vegetables cook prepare the garnishes.
- Prep the garnishes - Trim the root ends from the scallions; thinly slice the scallions. Coarsely chop the cilantro.
- Serve - Transfer the rice to individual bowls. Top with stir-fry and dollop with any remaining sambal oelek, if desired. Garnish with the scallions and cilantro and serve with the lime wedges.
Chef's Tip - The key to browning steak strips for a stir-fry is to start with a hot pan and dry meat, so pat the steak as dry as possible before cooking.
We are so happy to share this recipe from Jamerican Cuisine in Boynton Beach, Florida. Thank you to Chris and Jasmine!