Hot To Go Thai Salad

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