| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
|
6 |
servings |
INGREDIENTS
| 1 |
lb |
Sirloin Steak |
| 1/3 |
c |
Olive Oil; divided |
| 1/3 |
c |
Rice or White Wine Vinegar |
| 1/4 |
c |
Soy Sauce |
| 1 |
|
Fresh Jalapeno or Serrano Pepper; finely chopped, divided |
| 2 |
|
Cloves Garlic; minced |
| 1 |
tb |
Fresh Ginger; minced |
| 1/2 |
ts |
Red Pepper Flakes |
| 1 |
pk |
(9-oz.) French-style Green Beans; thawed and drained |
| 2 |
|
Carrots; thinly sliced and halved |
| 1 |
|
Cucumber; peeled, seeded and sliced |
| 4 |
c |
Cooked Brown Rice |
INSTRUCTIONS
Partially freeze steak to make it easier to slice across grain into
quarter-inch thick strips. Place the steak strips in a bowl as you go.
In a separate mixing bowl, blend together all but 1 tablespoon of the
olive oil, the vinegar, soy sauce, half the pepper, garlic, ginger
root, and pepper flakes. Pour the mixture over the steak and marinade
for one hour.
Drain the steak and discard the marinade. Warm the remaining one
tablespoon olive oil in a large skillet over medium-high heat until
hot. Add the steak and the rest of the pepper. Cook for 3 to 5
minutes or until no longer pink.
Combine the steak, drippings from skillet, green beans, carrots,
cucumber, and rice in large bowl. Toss to coat all ingredients, and
serve.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 20, 1999, converted by MM_Buster
v2.0l.
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