3/4 pound sirloin steak
1/3 cup vegetable oil
1/3 cup white wine vinegar
1/4 cup reduced-sodium soy sauce
1 fresh jalapeño pepper, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon red pepper flakes
1 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
Partially freeze steak; slice across grain into 1/4-inch strips. Place in large bowl. Combine all but 1 tablespoon oil, vinegar, soy sauce, 1/2 of the jalapeño, garlic, ginger root and pepper flakes in small bowl. Pour mixture over beef; marinade for one hour. Drain beef and discard marinade. Heat remaining 1 tablespoon vegetable oil in large skillet over medium-high heat until hot. Add beef and remaining jala-peño; cook 3 to 5 minutes or until no longer pink. Combine beef, liquid from skillet, beans, carrots, cucumber and rice in large bowl. Toss and serve.