Tamari-Ginger Steak with Snow Peas and Rice

My husband and I made this from a Dinnerly kit ages ago and we loved it so much I made sure to save and adapt it! I completely forgot I had this saved until today lol!
Fair warning — this is definitely a “in a good mood to treat myself” kind of recipe, so save this one for when you’re not too tired to cook.

Serves 2

Ingredients:
½ lb ranch steak
½ cup jasmine rice
4oz snow peas
Cooking oil (I use peanut oil, but olive would work too)
2 tbsp butter
1 tsp minced ginger
½ tamari sauce (this is often sold as gluten free soy sauce in the US. Technically it’s different, but knowing this makes it easier to find a store that sells it)
½ tbsp Minced garlic (The onions and garlic I use)
½ cup diced onion
Salt
Pepper

Tools:
Small saucepan with lid
Small to medium cast iron pan
Measuring cups and spoons
Knife
Cutting board
Tongs or fork for handling steak
Plate
Spatula for stirring
Spoon for stirring

Steps:
1. Trim ends of snow peas then slice crosswise

The original recipe suggests slicing thinly. It makes a nice texture but really doesn’t matter how thick or fat the slices are

2. Heat 2 tbsp of your oil in the small saucepan on medium-high
3. Add the diced onion and cook, stirring, until browned
4. Add to this the snow peas, garlic, and a pinch of salt
5. Keep stirring and cook until the snow peas are crisp and tender.

This takes about 1–2 minutes

6. Transfer snow pea mixture to a plate
7. Using the same saucepan, add the rice, 1 cup of water, and a pinch of salt then turn the heat to high
8. Once the water is boiling, stir the mixture, reduce heat to low, and cover
9. Leave to cook for about 17 minutes

When it’s done cooking, take it off the heat but leave it covered so it stays warm

10. Meanwhile, pat the steak dry and season all over with salt and pepper
11. Heat 1 tbsp of your cooking oil in the cast iron pan over medium-high until it’s very hot
12. Add the steak to the skillet and cook until lightly charred on each side

Give it 2–3 minutes on one side, flip, cook 2–3 minutes more then remove from pan

13. Let steak rest on a cutting board for 5 minutes
14. Using the cast iron pan again, melt 2 tbsp of butter over medium heat
15. Add ginger and cook while stirring for about 30 seconds
16. Remove the pan from heat, add the tamari sauce, and stir well
17. Take the snow peas and add them to the rice and gently fluff to combine

To serve:
1. Spoon rice and snow pea mixture into a pile on a plate
2. Thinly slice steak and lay the slices on top of the rice
3. Drizzle the sauce across the top