Yummy-yummy! On first glance, this looks good but kind of plain. Not at all. The recipe listed serves 4 so you'll need to half it. This is another one from Pampered Chef's 29 Minutes to Dinner page 93:
STEAK AND MARINADE
2 Green onions with tops, divided
1 lb (soo g) skirt steak
2 Garlic cloves, pressed
3 tbsp (4S mL) soy sauce
1 tbsp (lS mL) sesame oil
1 tsp (SmL) coarsely ground black
1 tbsp (lS mL) sugar
1 tsp (SmL) vegetable oil
RICE AND VEGETABLES
1 cup (2S0 mL) uncooked jasmine rice
2 Medium carrots
2 cups (soo mL) bean sprouts
1. For steak and marinade, thinly slice green onions using Santoku Knife, reserving 1 tbsp (lS mL)
of the tops for garnish; place remaining green onions into Classic Batter Bowl.
2. Cut steak crosswise into 2-in. (s-cm) pieces. Slice each piece into thin strips, cutting against the
grain (see Chef's Corner); add to batter bowl. Press garlic over beef. Add soy sauce, sesame oil,
black pepper and sugar; mix well. Cover and refrigerate until ready to use.
4. Meanwhile, for vegetables, peel carrots; discard skin. Continue peeling carrots to make long
ribbons. Place ribbons into ice water until ready to serve.
5. To finish steak, add vegetable oil to (12-in./30-cm) Skillet; heat over medium-high heat
1-3 minutes or until shimmering. Add beef to Skillet in a single layer and cook undisturbed
2 minutes or until beef is brown. Stir; cook an additional 3-4 minutes or until beef is no longer
pink. Remove from heat.
6. Remove rice from microwave and fluff with a fork. To serve, divide rice among serving bowls and
serve with beef, carrots and bean sprouts. Garnish with reserved green onion tops.
Calories: 410 ; Total Fat: 20 g ; Saturated Fat: 7 g ; Carbohydrates: 29 g ; Protein: 28 g ; Sodium: 790 mg ; Fiber: 2 g
Very little on the substitution front. I didn't have any sesame oil so I just used regular veggie oil and I used brown rice instead of jasmine. This was SO easy and delicious!