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Recipe Name: Asian Rice Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Sirloin Steak
1/3 Cup(s) Olive oil, divided
1/3 Cup(s) Rice or white wine vinegar
1/4 Cup(s) Soy sauce
1 Fresh jalapeno or serrano
Pepper finely chopped
2 Cloves garlic, minced
1 Tablespoon(s) Fresh ginger, minced
1/2 Teaspoon(s) Red pepper flakes
1 9-oz. French-style Green
Beans thawed and drained
2 Carrots, thinly sliced and
1 Cucumber, peeled seeded and
4 Cup(s) Cooked brown rice
Partially freeze steak to make it easier to slice across grain into
quarter-inch thick strips. Place the steak strips in a bowl as you go.
In a separate mixing bowl, blend together all but 1 tablespoon of the
olive oil, the vinegar, soy sauce, half the pepper, garlic, ginger
root, and pepper flakes. Pour the mixture over the steak and marinade
for one hour. Drain the steak and discard the marinade. Warm the
remaining one tablespoon olive oil in a large skillet over medium-high
heat until hot. Add the steak and the rest of the pepper. Cook for 3
to 5 minutes or until no longer pink. Combine the steak, drippings
from skillet, green beans, carrots, cucumber, and rice in large bowl.
Toss to coat all ingredients, and serve. Posted to by Recipe-a-Day
<> on Sep 20, 1999, converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 707
Calories From Fat: 156
Total Fat: 17.9g
Cholesterol: 10.6mg
Sodium: 680.6mg
Potassium: 375.3mg
Carbohydrates: 130.9g
Fiber: 14.9g
Sugar: 3.6g
Protein: 17.5g

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