Hot to Go Thai Salad

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Hot To Go Thai Salad

3/4 lb sirloin steak

1/3 cup vegetable oil, divided

1/3 cup rice vinegar

1/4 cup reduced-sodium soy sauce

1 fresh jalapeno or serrano pepper, finely chopped, divided

2 cloves garlic, minced

1 tbsp minced fresh gingerroot

1/4 tsp red pepper flakes

1 (9 oz) pkg 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 1/2 inch strips. Place

in large bowl. Combine all but 1 tbsp oil, vinegar, soy sauce, 1/2 of

the jalapeno, garlic, gingerroot and pepper flakes in small bowl. Pour

mixture over beef; marinate 1 hour.

Drain beef; discard marinade. Heat remaining 1 tbsp vegetable oil in

large skillet over medium-high heat until hot. Add beef and remaining

jalapeno; 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.

Serves 6

296 Calories;18g Protein;8g Fat;38g Carbs;3g Fiber;38mg Chol;565mg Sodium

Source: USA Rice