Sesame Steak Stir-Fry
with Brown Rice

Yield: 4 servings

Calories: 390 

Ingredients:

2 tablespoons packed light brown sugar
2 tablespoons low-sodium soy sauce
2 teaspoon cornstarch
2 tablespoons water
2 tablespoons toasted sesame oil (see chef's note)
8 ounces top round steak, thinly sliced against the grain
2 bunches scallions, cut into 1-inch pieces
1/2 English cucumber, quartered and cut into 1/2 inch pieces
1/2 head Napa cabbage cut into 1-inch thick strips
1 cup shredded carrots (about 2 carrots)
1 tablespoon minced peeled ginger
2 red jalapeno peppers, halved, seeded and thinly sliced
3 cups cooked Brown rice ( if you prefer, white rice)

-Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl. Add the steak and toss. Set aside

-Heat a large skillet, or wok over high heat; add 2 teaspoons of sesame oil.  Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes. Transfer to a  bowl; wipe out the skillet.
-Heat the remaining 2 teaspoons of sesame oil in the skillet over medium-high heat. Add the ginger and jalapenos; stir fry 30 seconds. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned.
-Whisk 3/4 cup water into the steak marinade; add to the skillet and cook, stirring, until thick, about 2 minutes. Return the vegetables to the skillet and heat through. Serve over rice.

Chef's Note: Divide the 2 Tablespoons of Toasted Sesame Oil into three 2 teaspoons of sesame oil. One tablespoon equals 3 teaspoons-

Enjoy, Chef Ed