Soy-Miso Beef & Veggie Stir-Fry

Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Core and small dice the persimmon. Place in a bowl. Add the mirin and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Thinly slice the mushrooms. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Meanwhile, carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the marinated persimmon (including any liquid). Taste, then season with salt and pepper if desired.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the chopped ginger. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Pat the steak dry with paper towels; season with salt and pepper on both sides (you'll omit the cornstarch for steak). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer the steak to a cutting board; let rest at least 5 minutes. To the pan, add the soy-miso sauce, cooked vegetables, and 2 tablespoons of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak and finished vegetables over the persimmon rice. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak an additional 2 to 3 minutes to achieve this.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.