Sponsored: Steak with Mushrooms and Rice Asian-Style

Courtesy of Success ® Rice

Ingredients

2 bags Success Jasmine Rice, Success White Rice, Success Brown Rice		1/2 cup red bell pepper, thinly sliced into strips
1 tablespoon vegetable oil		3 tablespoons apricot preserves
1 pound flank steak		3 tablespoons light soy sauce
12 ounces fresh white sliced mushrooms (about 4 cups)		1/2 teaspoon ground ginger
1/2 cup frozen shelled edamame or green peas, thawed		salt and ground black pepper, to taste

Total:

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1
Prepare rice according package directions; transfer to a large bowl.
2
While rice is cooking, in a large skillet, heat oil over medium-high heat.
3
Season steak with salt and pepper; place in hot skillet.
4
Cook to desired doneness, turning once, about 15 minutes for medium.
5
Remove beef to a cutting board; cover loosely with aluminum foil; set aside for 5 minutes then slice thinly across the grain.
6
To skillet, add mushrooms, edamame or peas, and bell pepper; cook and stir until vegetables are just tender, 4 to 5 minutes.
7
In a cup, combine preserves, soy sauce, and ginger; stir into vegetables. Serve with rice and sliced steak.

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