Steak with Mushrooms and Rice Asian-Style

Easy Asian-style recipe at home --- pan seared steak with sauteed mushrooms, edamame and red bell pepper with a lightly sweet sauce made from scratch.  Serve over Minute Jasmine Rice.

Makes 4 to 6 Servings


2 cups Minute® Jasmine Rice
1 Tbsp vegetable oil
1 lb beef flank steak, thinly sliced
salt and ground black pepper, to taste
12 oz fresh white sliced mushrooms (about 4 cups)
1/2 cup frozen shelled edamame or green peas, thawed
1/2 cup red bell pepper, thinly sliced
3 Tbsps apricot preserves
3 Tbsps light soy sauce
1/2 tsp ground ginger


Prepare rice according package directions; transfer to a large bowl. While rice is cooking, in a large skillet, heat oil over medium-high heat. Season steak with salt and pepper; place in hot skillet. Cook to desired doneness, turning once, about 15 minutes for medium. Remove beef to a cutting board; cover loosely with aluminum foil; set aside for 5 minutes then slice thinly across the grain. To skillet, add mushrooms, edamame or peas, and bell pepper; cook and stir until vegetables are just tender, 4 to 5 minutes. In a cup, combine preserves, soy sauce, and ginger; stir into vegetables. Serve with rice and sliced steak.