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