Prep / Cook / Total - 35 / 10 / 45min
Sometimes we just want something different and this is it. I love the spices in this dish and over rice just makes a yummy meal. So i hope you enjoy this as much as we do.
Ingredients:
-
2 cups of rice, instant, cooked and drained
-
1 bunch green onions, chopped
-
1 1/2 lb flank steak or patio steaks
-
1/2 Tbsp tumeric
-
1/2 Tbsp chili powder
-
2 tsp vegetable oil
-
1 tsp dark sesame oil
-
1 Tbsp powdered ginger
-
2 clove garlic, chopped or granules to taste
-
1 large onion, sliced into strips
-
1/2 cup coconut milk, unsweetened
-
1/2 tsp crushed red pepper
METHOD:
Cut steak diagonally across the grain into thin strips. Place in a shallow glass or metal pan. Sprinkle with turmeric and chili powder, tossing to coat. Cover and chill for 30 minutes. Pour oils into a nonstick skillet. Heat over medium-high heat until hot. Add steak; stir fry until browned. Remove and set aside. Add ginger, garlic, and onion; stir fry until crisp-tender. Stir in coconut milk. Cook, stirring often, 2-3 minutes or until slightly thickened. Stir in steak and red pepper. Put over cooked rice and sprinkle with green onion.
