Fresh Vegetable Stir-Fry with Peppery Orange Beef

Prepare the Rice: In a medium saucepan, bring the rice and water to a boil. (2 minutes). Cover, reduce heat to low, and simmer for 20 minutes, or until all water is absorbed and the rice is fluffy.

Sear the Beef: Heat the sesame oil in a large skillet or wok over medium-high heat. (1 minute). Add 2 cloves of crushed garlic and cook for 2 minutes, until fragrant. Add 2 tablespoons of butter. Season the flank steak strips with salt and 2 teaspoons of red pepper flakes. Cook and stir the beef for about 8-10 minutes, until browned but still tender. Remove beef from the skillet, reserving the pan drippings. Toss the cooked beef with 3 tablespoons of teriyaki sauce and set aside.

Sauté the Vegetables: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the remaining 2 cloves of crushed garlic and cook for 1 minute until fragrant, then remove and discard the garlic. Add the sliced mushrooms and onions to the skillet and cook for 5 minutes, until the onions are softened. Add the sliced cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook for another 3-5 minutes, until the vegetables are tender-crisp. Stir in the remaining 0.5 tablespoon of teriyaki sauce and half of the reserved pan drippings.

Prepare the Peppery Orange Glaze: Heat the remaining pan drippings in the skillet over medium heat. (1 minute). Add the remaining 2 teaspoons of red pepper flakes, the teriyaki sauce from the beef bowl, cornstarch, brown sugar, beef broth, and orange jam. Cook, stirring constantly, for 3-5 minutes, until the sauce thickens into a glossy glaze. Remove from heat and stir in the cooked beef to coat it evenly with the glaze.

Assemble and Serve: Serve the peppery orange beef and vibrant vegetables over a bed of fluffy cooked rice. Drizzle with some of the skillet juices for extra flavor. Garnish with crispy chow mein noodles and a sprinkle of mustard powder to taste.