Asian Rice Salad


1-lb. Sirloin Steak 1/3 cup Olive Oil, divided 1/3 cup Rice or White Wine Vinegar 1/4 cup Soy Sauce 1 fresh Jalapeno or Serrano Pepper, finely chopped, divided 2 cloves Garlic, minced 1 Tbs. fresh Ginger, minced 1/2 Tsp. Red Pepper Flakes 1 9-oz. 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 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 , and serve


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