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)
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.