Spicy Asian Beef With Jasmine Rice

Southern Living Cooking School

Prep: 10 min., Cook: 8 min.

Makes 4 servings


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2 (3.5-ounce) bags jasmine rice, uncooked
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
2 tablespoons vegetable oil
1 pound flank steak, thinly sliced
1 medium-size red bell pepper, chopped
2 serrano chiles, seeded and minced
3 tablespoons brown sugar
1 tablespoon soy sauce
3 tablespoons shredded fresh basil


1. Prepare rice according to package directions. Keep warm.

2. Sauté garlic, ginger, and ground coriander in hot oil in a skillet or wok over high heat 30 seconds. Add flank steak, and stir-fry 5 minutes. Add bell pepper and next 3 ingredients; stir-fry 1 minute. Remove from heat, and stir in basil. Serve over warm rice.

Created date

October 2007