Categories: Asian
Ingredients
- 1 tsp. Multicolor Sesame Seeds
- 3/4 cup Jasmine Rice
- 8 oz. Green Beans
- 1 Yellow Onion
- 1/4 oz. Cilantro
- 10 oz. Steak Strips
- 3 fl. oz. Garlic Sesame Sauce
- 1 tsp. Sambal
Directions
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Bring a medium pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner, keep covered, and set aside. While rice cooks, prepare ingredients.
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Trim ends off green beans. Cut into 1" pieces. Halve and peel onion. Slice halves into thin strips. Coarsely chop cilantro (no need to stem). Pat steak strips dry, and season with a pinch of salt and pepper.
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Place a large non-stick pan over high heat and add 1 Tbsp. olive oil. Add green beans, onion, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until green beans are crisp-tender, 4-6 minutes. Remove vegetables to a plate. Reserve pan; no need to wipe clean.
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Return pan used to cook vegetables to high heat and add 4 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until browned, 3-5 minutes.
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Stir in vegetables, ¼ cup water, garlic sesame sauce, half the sambal, half the sesame seeds (reserve remaining for garnish), and a pinch of salt to pan. Taste, and add remaining sambal if desired. Remove from burner. Plate dish as pictured on front of card, garnishing with cilantro and remaining sesame seeds. Bon appétit!