prep time
10 min

cook time
10 min

servings
4

WHAT YOU'LL NEED


Minute Rice® Jasmine Rice
2 pouches (125 g each)
1/4 cup (60 mL)		vegetable oil
1/4 cup (60 mL)		rice wine vinegar
2 tbsp(30 mL)		soy sauce
1 tbsp (15 mL)		sesame oil
1 tbsp(15 mL)		minced fresh gingerroot
2 tsp (10 mL)		brown sugar
1 1/2 cups (375 mL)		chopped or sliced cooked steak
1 cup (250 mL)		cooked frozen shelled edamame
1 cup (250 mL)		chopped red pepper
2		green onions, sliced (optional)
1/4 cup (60 mL)		toasted sesame seeds

INSTRUCTIONS

Step 1: Cook rice according to package directions. Let cool completely.

Step 2: Whisk together 3 tbsp (45 mL) of the vegetable oil, vinegar, soy sauce, sesame oil, ginger and sugar; set aside.In skillet, heat remaining oil over medium-high heat; cook steak, edamame and red pepper for about 3 minutes or until vegetables are tender-crisp.

Step 3: Stir in vinegar mixture and rice; cook for about 2 minutes or until heated through. Garnish with green onions (if using). Sprinkle sesame seeds over top.

Tips:

For a short cut, use prepared Asian sesame vinaigrette.

If desired, you can replace edamame with peas.

Add your favourite veggies: try thinly sliced carrots and spinach.

This dish can also be served chilled as a delicious salad.

Prepare an extra steak the night before to have on hand when preparing this recipe.

Per 1/4 recipe: