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1 lb sirloin steak

1/3 c olive oil -- divided

1/3 c rice or white wine vinegar

1/4 c soy sauce

1 ea fresh jalapeno or serrano pepper -- finely chopped, divided

2 ea garlic cloves -- minced

1 T fresh ginger -- minced

.5 t red pepper flakes

1 ea package French-style green beans -- (9 oz.) thawed/drained

2 ea carrots -- thinly sliced and halved

1 ea cucumber -- peeled, seeded and sliced

4 c cooked brown rice

Partially freeze steak to make it easier to slice across grain into

quarter-inch thick strips. Place the steak strips in a bowl as you go. In a

separate mixing bowl, blend together all but 1 tablespoon of the olive oil,

the vinegar, soy sauce, half the pepper, garlic, ginger root, and pepper

flakes. Pour the mixture over the steak and marinade for one hour.

Drain the steak and discard the marinade. Warm the remaining one tablespoon

olive oil in a large skillet over medium-high heat until hot. Add the steak

and the rest of the pepper. Cook for 3 to 5 minutes or until no longer

pink.

Combine the steak, drippings from skillet, green beans, carrots, cucumber,

and rice in large bowl. Toss to coat all ingredients and serve.

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