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Apricot Sticky Ribs

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Hot to go Thai Salad

Cook Time: 5 minutes

Servings: 6

Ingredients

  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 Tbs minced fresh gingerroot

  1/2 tsp red pepper flakes

  19 oz package French-style green beans, thawed and drained

  2 carrots, thinly sliced and halved

  1 cucumber, peeled, seeded and sliced

  4 cup cooked brown rice

   Chopped fresh mint leaves (optional)

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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.


Calories 296

Total Fat 8.00g 

Cholesterol 38.00mg 

Sodium 565.00mg 

Total Carbohydrate 38.00g 

Dietary Fiber 3.00g 

Protein 18.00g