Apr 252012

It is difficult to get everyone in my family to agree on a favorite but this one makes the cut. It is one of the most requested recipes in our house. I know it says bowl but I serve it on a plate. My hubby has to have oriental coleslaw with it or he does not consider it complete.  It may not be authentic but it is delicious!


  • 2 green onions
  • 1 lb. skirt steak
  • 2 garlic cloves, pressed
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tsp. pepper
  • 1 tbsp. sugar
  • 1 tsp. vegetable oil
  • 1 c. uncooked jasmine rice
  • 2 medium carrots
  • Green beans or bean sprouts


Thinly slice green onions, place in bowl. Cut steak crosswise into 2 in. pieces. Slice into thin strips, cutting against the grain; add to bowl. Press garlic over beef. Add soy sauce, sesame oil, pepper and sugar; mix well. Cover and refrigerate. As beef marinates, make rice. Meanwhile, peel carrots to make long ribbons. Place in ice water. To finish steak, add vegetable oil to 12 in. skillet; heat over med-high 3 min. Add beef in single layer and cook undisturbed until brown. Stir in carrots and green beans or bean sprouts; cook until your desired doneness . Remove from heat. To serve, divide rice among bowls and top with beef and veggies.


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