•2tbsp chopped ginger
•2 garlic cloves
•1tbsp red pepper paste
•2 green onions
•1/2 cup jasmine rice
•1 red bell pepper
•1 oz roasted peanuts
•10 oz steak strips
•2 oz teriyaki glaze
Bring medium pot of rice and 1 cup of water to boil. Reduce to simmer for 18-20 mins. Remove from burner, cover and set aside
Seed, stem and slice red bell pepper into strips. Trim and slice green onion. Mince garlic. Season steak with salt and pepper.
In a non stick pan heat 2 tbsp of olive oil. Add steak strips and cook till no longer pink (4-5 mins) Transfer to a plate till later use.
Cook red peppers in same pan used for steaks. Stir until tender (2-4 mins) Add green onions (reserve some for garnish), ginger and garlic to pan. Cook until aromatic (30-60 seconds). Add steak strips and any accumulated juices, teriyaki glaze, 1/4 cup of water, and pepper paste. Stir for 1-2 minutes.
Place rice on plates. Top with meat mixture. Sprinkle on peanuts, and remaining green onion and serve!