2 cups jasmine rice, prepared
1 1/2 tablespoons Zesty Citrus Rub Blend
3 tablespoons soy sauce2 tablespoons fresh lime juice1 1/2 tablespoons light brown sugar3 cloves garlic, minced3 tablespoons peanut or canola oilKosher salt 1 1/2 lb. beef tri-tip steak or flank steak, cut into 3/4-inch strips1 medium yellow onion, sliced into 1/4-inch-thick wedges3 tablespoons chopped salted peanuts, preferably toasted2 scallions, both green and white parts, thinly sliced
In a small bowl, combine the soy sauce, lime juice, and sugar.
Stir until the sugar dissolves. Set aside.
In another small bowl, stir the garlic, 1-1/2 tsp. of the oil, and Zesty Citrus Rub Blend. Set aside.Season the beef with salt and pepper.
In a 12-inch nonstick skillet, heat 1-1/2 teaspoons of the oil over medium-high heat until shimmering hot.
Swirl to coat the skillet.
Add half of the beef in a single layer and cook, without stirring, until well browned, 1-2 minutes.
Using tongs, turn the pieces over and brown on the other side, 1-2 minutes more.
Transfer to a medium bowl. Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.Put the remaining 1-1/2 tablespoons oil in the skillet and heat until shimmering hot.
Add the onion and cook, stirring frequently, until it begins to soften, 2-3 minutes.
Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds.
Return the beef and any accumulated juices to the pan and stir to combine.
Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2-3 minutes. Serve sprinkled with peanuts and scallions over a bed of jasmine rice.
Recipe credit: Fine Cooking