Monday, January 12, 2009

Thai-Style Beef & Rice

4 Servings

1 (6.2-Ounce) Package Rice-A-Roni Fried Rice

2 tbls. Butter

1 lb. boneless sirloin or top round steak, cut into thin strips

2 cloves garlic, minced

¼ tea. crushed red pepper flakes

1 tbls. sesame oil

2 cups. fresh snow peas

½ cup red and/or yellow bell pepper strips

½ cup julienne carrots

3 tbls. soy sauce

1 tbls. peanut butter

¼ cup chopped cilantro (optional)

In a large skillet over medium heat, sauté rice-vermicelli mix with butter until vermicelli is golden brown.

Slowly stir in 2 Cups water and special seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15-20 minutes or until rice is tender. Let stand 3 minutes.

Meanwhile, toss steak with garlic and red pepper flakes; set aside. In another large skillet or wok over medium-high heat, heat oil until hot. Add now sea peas, bell peppers, & carrots; stir-fry 2 minutes. Add meat mixture, stir-fry 2 minutes. Add soy sauce and peanut butter; stir-fry 1 minute or until meat is barely pink inside and veggies are crisp-tender. Serve meat mixture over rice; sprinkle with cilantro, if desired.

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