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Source: America's Favorite Food Associations

Hot to Go Thai Salad
This Hot to Go Thai Salad is a great meal any time of year!
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Serves: 6
Prep Time: 10 minutes
Cook Time: 7 minutes
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3/4 pound sirloin steak
1/3 cup Crisco® Vegetable Oil, divided
1/3 cup rice vinegar
1/4 cup reduced sodium soy sauce
1 jalapeno, fresh, finely chopped, divided
2 garlic clove, minced
1 tablespoon ginger root, minced, fresh
1 9 ounce package green beans, thawed and drained
2 carrots, thinly sliced and halved
1 cucumber, peeled, seeded and sliced
4 cups brown rice, cooked
to taste fresh mint, chopped, optional
1/2 teaspoon red pepper flakes

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, ginger root and pepper 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.

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