Directions:

• 1.

  Melt butter in a small pot over medium high heat. Add garlic and half of the ginger and cook, stirring, until fragrant, 30 seconds.

• 2.

  Stir in rice, water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.

• 3.

  In a separate small bowl, combine mayonnaise with half the amount of chili sauce. Stir in 1 tsp of water at a time until the mixture reaches a thin consistency that can be drizzled. Season the mixture with salt and pepper.

• 4.

  Heat oil in a large pan over medium high heat. Add snap peas OR green beans; cook, undisturbed, until charred on one side, 1-2 minutes. Continue cooking, stirring occasionally, until charred all over, 1-2 minutes more. Transfer to a small bowl and season with salt and pepper. Cover to keep warm.

• 5.

  In the same pan, heat oil to high. 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 and season with salt and pepper.

• 6.

  To serve, fluff rice and season with salt and pepper. Add to a bowl and top with steak and snap peas OR green beans. Drizzle chili mayo on top.