Servings: 2

1 Clove Garlic 1 Clove Garlic
1 small piece of Ginger 1 small piece of Ginger
3/4 cup White Rice ¾ cup White Rice
1 cup Sugar Snap Peas 1 cup Sugar Snap Peas
? Mayonnaise ? Mayonnaise
? Sweet Thai Chili Sauce ? Sweet Thai Chili Sauce
1/2 lb Diced Steak ½ lb Diced Steak
? Ponzu Sauce ? Ponzu Sauce
1 Tb butter 1 Tb butter
Oil Oil

Peel and finely chop garlic & ginger
Melt butter in small pot. Add garlic & half the ginger. Cook, stirring, until fragrant - about 30 seconds. Stir in rice, 1 ½ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender (20 minutes). Keep covered off heat until ready to serve.
While rice cooks, trip snap peas and discard strings.
In a small bowl, combine mayonnaise with half the chili sauce. Stir in water, 1 tsp at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.
Heat oil in a large pan over medium-high heat. Add snap peas; cook, without stirring, until charred on one side, 1 to 2 minutes. Continue to cook, stirring occasionally, until tender and charred all over, 1 to 2 minutes more. Transfer to a second small bowl and season with salt and pepper. Cover to keep warm.
Pat diced steak dry with paper towels. Heat oil in the pan used for snap peas over high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2 to 3 minutes. Add remaining ginger, cook until fragrant, 20 seconds. Stir in ponzu and remaining chili sauce until coated, 1 to 2 minutes. Remove from heat.
Fluff rice with a fork. Divide between bowls. Top with glazed steak and charred snap peas in separate sections. Drizzle everything with chili mayo.