Chinese takeout never tasted so good, in that it never tasted like home cooking you made yourself without having to calculate a tip for the delivery guy. This meal tosses steak strips in a mix of chili sauce, soy, and Sriracha, for just the right mixture of sweet, salty, and spicy. For additional uniqueness, the delicious, mysterious shishito peppers compliment the beef perfectly. Sprinkle some peanuts on top, and you've got yourself a yang-yang dinner for the ages.
Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem shishito peppers. Shishito peppers can vary in spice level; most are mild and smoky.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Coarsely chop peanuts.
Pat steak strips dry, and season with a pinch of salt and pepper.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shishito peppers to hot pan and stir occasionally until lightly charred, 2-3 minutes.
Add matchstick carrots and stir occasionally until tender, 2-3 minutes.
Remove from burner. Season vegetables with a pinch of pepper and remove to a plate.
Reserve pan; no need to wipe clean.
Cook the Steak
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil.
Add steak strips and white portions of green onions to hot pan. Stir occasionally until no pink remains, 4-6 minutes.
Remove from burner. Stir in sweet chili sauce, soy sauce, and Sriracha (to taste).
Finish the Dish
Plate dish as pictured on front of card, garnishing with peanuts and green portions of green onions. Bon appétit!