Thai Steak with Mango Jasmine Rice

Thai Steak with Mango Jasmine Rice

Ingredients

STEAK
1 beef London broil steak (about 1 pound)
14 cup reduced-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root

MANGO JASMINE RICE
1 tablespoon dark sesame oil
1 cup diced red bell pepper
1 package (6 ounces) snow peas, cut into 1-inch pieces
1 cup shredded fresh carrot
4 cups cooked jasmine rice
1 mango, seeded, peeled, and diced
12 cup sliced green onion

THAI STEAK SAUCE
34 cup reduced-sodium beef broth
14 cup reduced-sodium soy sauce
12 cup sugar
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
12 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons dry sherry

Directions

FOR STEAK
Lightly score surface of steak. Place steak in large freezer-weight reclosable plastic bag. Add soy sauce, oil, garlic, and ginger; seal bag and turn to coat meat. Place bag on plate and marinate in refrigerator several hours or overnight. Remove steak from bag; discard marinade.

Place steak on grid over medium-high heat; cover and grill until internal temperature is 145˚F. for medium, about 5 to 7 minutes per side. Cover and let stand 10 minutes before thinly slicing across the grain.

FOR RICE
Heat wok or large skillet over medium-high heat. Add oil, bell pepper, snow peas, and carrot; stir-fry for 2 minutes. Add cooked rice; stir-fry until heated through, about 2 to 3 minutes. Stir in mango and green onion.

FOR SAUCE
In small saucepan, stir together broth, soy sauce, sugar, garlic, ginger, and red pepper flakes; bring to a boil over medium-high heat. Reduce heat and simmer until reduced to ¾ cup, about 15 minutes. Dissolve cornstarch in sherry; whisk into sauce and cook until thickened, about 1 minute.

TO SERVE
Serve steak over Mango Jasmine Rice with Thai Steak Sauce drizzled over top.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 637
Cholesterol: 43 mg
Fat: 12 g
Sodium: 881 mg
Carbohydrates: 99 g
Protein: 4 g
Fiber: 30 g