Thai Beef With Perfumed Rice
- 1 of 4 Combine 1 cup broth and 1 cup water in medium-size saucepan. Bring to boiling. Add rice, lime rind and 1/2 teaspoon ginger. Cover; simmer for 20 minutes or until the rice is tender.
- 2 of 4 Combine remaining broth, lime juice, 1 tablespoon teriyaki sauce, remaining ginger and pepper flakes in small bowl; set aside.
- 3 of 4 Brush the steaks with the remaining teriyaki sauce. Heat oil in a large nonstick skillet over medium heat. Add steaks and cook 2 minutes per side. Remove to plate and keep warm.
- 4 of 4 Add peppers and onion to skillet; saute 8 minutes, adding beef broth mixture as needed to prevent sticking. Return beef and beef broth mixture to skillet; cook until heated through. Serve on top of rice. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 59 mg chol., 854 mg sodium, 30 g pro., 422 kcal cal., 9 g Fat, total, 51 g carb.