Notes: *White wine vinegar may be substituted.
Cuisine: Thai
3/4 pound sirloin steak
1/3 cup vegetable oil, divided
1/3 cup rice vinegar*
1/4 cup reduced-sodium soy sauce
1 fresh jalapeño or serrano pepper, finely chopped, divided
2 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1/2 teaspoon red pepper flakes
1 9-ounce package French-style green beans, thawed and drained
2 carrots, thinly sliced and halved
1 cucumber, peeled, seeded and sliced
4 cups cooked brown rice
Chopped fresh mint leaves (optional)
Servings: 6
1. Partially freeze steak; slice across grain into 1/4-inch strips. Place in large bowl.
2. Combine all but 1 tablespoon oil, vinegar, soy sauce, 1/2 of the jalapeño, garlic, gingerroot and pepper flakes in small bowl. Pour mixture over beef; marinade 1 hour.
3. Drain beef; discard marinade. Heat remaining 1 tablespoon vegetable oil in large skillet over medium-high heat until hot. Add beef and remaining jalapeño; cook 3 to 5 minutes or until no longer pink. Combine beef, liquid from skillet, beans, carrots, cucumber and rice in large bowl. Toss to coat. Sprinkle with mint, if desired.
Servings: 6
Cuisine: Thai
3/4 pound sirloin steak
1/3 cup vegetable oil, divided
1/3 cup rice vinegar*
1/4 cup reduced-sodium soy sauce
1 fresh jalapeño or serrano pepper, finely chopped, divided
2 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1/2 teaspoon red pepper flakes
1 9-ounce package French-style green beans, thawed and drained
2 carrots, thinly sliced and halved
1 cucumber, peeled, seeded and sliced
4 cups cooked brown rice
Chopped fresh mint leaves (optional)
Servings: 6
1. Partially freeze steak; slice across grain into 1/4-inch strips. Place in large bowl.
2. Combine all but 1 tablespoon oil, vinegar, soy sauce, 1/2 of the jalapeño, garlic, gingerroot and pepper flakes in small bowl. Pour mixture over beef; marinade 1 hour.
3. Drain beef; discard marinade. Heat remaining 1 tablespoon vegetable oil in large skillet over medium-high heat until hot. Add beef and remaining jalapeño; cook 3 to 5 minutes or until no longer pink. Combine beef, liquid from skillet, beans, carrots, cucumber and rice in large bowl. Toss to coat. Sprinkle with mint, if desired.
Servings: 6
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