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    Hot To Go Thai Salad


    Source of Recipe


    Website: USA Rice Recipes

    Recipe Link: http://www.ricecafe.com

    List of Ingredients




    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 jalapeno 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)

    Recipe



    Partially freeze steak; slice across grain into 1/4-inch strips. Place in large bowl. Combine all but 1 tablespoon oil, vinegar, soy sauce, 1/2 of the jalapeno, garlic, gingerroot and pepper flakes in small bowl. Pour mixture over beef; marinade 1 hour. Drain beef; discard marinade. Heat remaining 1 tablespoon vegetable oil in large skillet over medium-high heat until hot. Add beef and remaining jalapeno; 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.

    Makes 6 servings.

    *White wine vinegar may be substituted.

 

 

 


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