Ingredients

• 1 cup Jasmin Rice
• 4 cup Water
• 1 lb. Sirloin Strips
• 9 oz. Sugar Snap Peas
• 4 Green Onions
• 2 tbsp Soy Sauce
• 3 cloves Garlic
• 2 thumbs Ginger
• 2 tbsp Teriyaki Sauce
• 1 tbsp Korean BBQ Sauce
• 1 tsp Sambal
• Black Pepper
• Garlic Salt
• Cooking Oil

Directions

1. Wash sirloin strips and pat dry.
2. Boil rice in 2 cups of water and let simmer in a covered pot for 20 minutes.
3. Add cooking oil to skillet or wok and place on burner set on high.
4. Trim ends from green onions and chop them.
5. Chop garlic.
6. Chop ginger.
7. Combine garlic, ginger, soy sauce, teriyaki sauce, Korean bbq sauce, and sambal. Whisk until sauce is thoroughly mixed.
8. Trim ends from sugar snap peas and boil in 2 cups of water until the pea pods turn a vibrant green.
9. Season sirloin strips with a dash of black pepper and garlic salt
10. Add sirloin stips to skillet and stir while searing for 2 minutes.
11. Add sugar snap peas and green onions to sirloin strips. Continue stirring for another 2 minutes.
12. Add sauce to the skillet and continue stirring for an additional 2 minutes.
13. Set burner to low heat until rice is done.
14. When rice is ready, spoon into a bowl, adding stir fry on top of it.