Ponzu Chili Steak Bowls


  • 2 cloves garlic
  • 2 spikes ginger
  • 1 cup rice
  • sugar snap peas
  • 2 Tablespoons Mayonnaise
  • 1/2 cup Sweet Thai Chili Sauce
  • 1 pound Diced Steak
  • 2 teaspoons Ponzu Sauce
  • Salt & Pepper
  • 2 Tablespoons butter
  • 4 teaspoons cooking oil


  1. Wash and dry produce. Peel and finely chop or grate garlic. Peel and finely chop or grate ginger.
  2. Melt 2 tablespoons butter in a small pot over medium-high heat. Add garlic and half the ginger; cook, stirring, until fragrant, 30 seconds. Stir in rice, 2 cups of water and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.
  3. While rice cooks, trim and remove strings from snap peas by snapping off the stem end with your fingers and gently pulling (like you would a zipper). In a small bowl, combine mayonnaise with half the chili sauce. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
  4. Heat a drizzle of oil in a large pan over medium-high heat Add snap peas; cook, undisturbed, until charred on one side, 1-2 minutes. Continue to cook, stirring occasionally, until tender and charred all over, 1-2 minutes more. Transfer to a second small bowl and season with salt and pepper. Cover to keep warm.
  5. Pat diced steak dry with paper towels. Heat a drizzle of oil in pan used for snap peas over high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. Add remaining ginger; cook until fragrant, 30 seconds. Stir in ponzu and remaining chili sauce until coated, 1-2 minutes. Remove from heat; season with salt and pepper.
  6. Fluff rice with a fork and season with salt and pepper. Divide rice between bowls. Top with glazed steak and snap peas in separate sections. Drizzle everything with chili mayo.


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