- Makes 6 servings
- 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)
- Partially freeze steak; slice across grain into ¼-inch strips.
- Place in large bowl.
- Combine all but 1 tablespoon oil, vinegar, soy sauce, ½ of the jalapeño, 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 jalapeño; 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.
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