 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 (1-pound) lean flank steak |
1/4 cup rum |
2 teaspoons dijon mustard |
1 teaspoon cornstarch |
1 teaspoon dried whole thyme |
3/4 teaspoon ground red pepper |
1/4 teaspoon ground allspice |
dash of ground cinnamon |
dash of ground nutmeg |
vegetable cooking spray |
1 teaspoon vegetable oil |
1 medium-size green pepper, cut into julienne strips |
1/2 cup sliced green onions |
1 cup diced fresh mango |
2 carambolas (starfruit), sliced |
4 cups shredded romaine lettuce |
Directions:
1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips.
2. Combine rum and next 7 ingredients in a small bowl; stir well, and set aside.
3. Coat a wok with cooking spray; drizzle oil around top of wok, coating sides. Heat at medium-high (375°) for 2 minutes or until hot. Add steak, and stir-fry 5 minutes or until browned. Remove from wok; drain well on paper towels, and set aside. Wipe wok dry with a paper towel.
4. Coat wok with cooking spray. Add green pepper and green onions; stir-fry 3 minutes. Add steak, rum mixture, mango, and carambola; stir-fry 1 to 2 minutes or until mixture is slightly thickened.
5. Arrange 1 cup lettuce on each of 4 individual serving plates. Spoon 1 cup steak mixture in center of each serving.
|
|