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.