Bulgogi Inspired Steak and Shrimp Bowls

• Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.) Remove from heat. Set aside, still covered.
• While rice cooks, thiny slice green onions, keeping greens and whites separate.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Thinly slice mushrooms.

• Heat a large non-stick pan over medium-high heat.
• While pan heats, pat steaks dry with paper towels. Season with salt and pepper.
• When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry until cooked to desired doneness, 1-2 min per side.**
• Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 7-12 min.**
• Carefully rinse out pan.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, zucchini and mushrooms. Season with salt and pepper. Cook, stirring often until veggies begin to soften, 3-4 min.
• Add remaining ginger-garlic puree, carrots and green onion whites. Cook, stirring often until veggies are tender-crisp, 2-3 min.
• Transfer veggies to a plate and cover to keep warm.
• Wipe out pan.

ARE StTEAKS READY TO BE RESTED???

• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
• Add shrimp and half the sesame seeds. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
• Add sauce mixture. Cook, stirring often until sauce is simmering, 1-2 min. Remove pan from heat.