Hot To Go Thai Salad


 * Makes 6 servings

Ingredients

 * ¾ pound sirloin steak
 * ⅓ cup vegetable oil, divided
 * ⅓ cup rice vinegar
 * ¼ cup reduced-sodium soy sauce
 * 1 fresh jalapeño or Serrano pepper, finely chopped, divided
 * 2 cloves garlic, minced
 * 1 tablespoon minced fresh gingerroot
 * ½ teaspoon red pepper flakes
 * 1 x 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)

Directions

 * 1) Partially freeze steak; slice across grain into ¼-inch strips.
 * 2) Place in large bowl.
 * 3) Combine all but 1 tablespoon oil, vinegar, soy sauce, ½ of the jalapeño, garlic, gingerroot and pepper flakes in small bowl.
 * 4) Pour mixture over beef; marinade 1 hour. Drain beef; discard marinade.
 * 5) Heat remaining 1 tablespoon vegetable oil in large skillet over medium-high heat until hot.
 * 6) Add beef and remaining jalapeño; cook 3 to 5 minutes or until no longer pink.
 * 7) Combine beef, liquid from skillet, beans, carrots, cucumber and rice in large bowl.
 * 8) Toss to coat. Sprinkle with mint, if desired.