prep time
10 min
10 min
cook time
10 min
10 min
servings
4
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:
- Calories 520
- Fat 30g
- Cholesterol 35mg
- Sodium 550mg
- Carbohydrate 36g
- Fibre 4g
- Sugars 4g
- Protein 26g
WHAT'S FOR DINNER?
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