Sesame Beef with Sugar Snap Peas & Pak Choy over Jasmine Rice

Cook Rice:

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Marinate Meat:

Meanwhile pat steak dry with paper towel. Peel and mince garlic. In a bowl, combine garlic, sesame oil and 1 Tbsp soy sauce. Add steak and coat.

Cook Meat:

Heat oil in a non-stick frypan on medium-high until hot. Add the marinated steak. Cook 2-3 minutes before turning. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred liking). Remove from pan and allow to rest.

Blanch Greens:

Put a pot of salted water on to boil. Trim stems off the sugar snaps and peel away their strings. Cut pak choy in half lengthwise. Add greens to boiling water and cook for 1-2 minutes, until just tender (or to your liking). Drain.

You Plate It:

Combine remaining soy sauce with sweet chilli in a small bowl. Divide rice and greens between plates. Slice steak and serve on top, dressing with as much of the soy/sweet chilli as desired. Garnish with sesame seeds. Enjoy!