Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Jalapeno | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3/4 pound 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 tablespoon minced fresh gingerroot
- 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
- Chopped fresh mint leaves (optional)
- =
Directions
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 jalapeno, 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 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.