Thai flank steak with rice pilaf
Thai flank steak with rice pilaf

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, thai flank steak with rice pilaf. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Thai flank steak with rice pilaf is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Thai flank steak with rice pilaf is something which I have loved my entire life. They are nice and they look wonderful.

Rice pilaf paired with tender beef slices makes for a tasty and filling meal. This dinner has six main ingredients; staples to have on hand include olive oil, butter, salt, pepper and cooking. cut steak into slices, top with sauce and sprinkle with scallions. Stir peas into rice, fluff rice with a fork. Stir in onion, basil, mint, lemon grass and crushed peanuts.

To begin with this recipe, we must first prepare a few ingredients. You can cook thai flank steak with rice pilaf using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Thai flank steak with rice pilaf:
  1. Take Box of rice pilaf mix
  2. Make ready limes
  3. Take Flank steak ( 1 and a half to 2 inches thick)
  4. Make ready Thai fish sauce
  5. Make ready Scallions, sliced
  6. Prepare Frozen peas, cooked

Add cornstarch and toss until well coated. Combine brown rice, chicken stock, and ½ tsp. kosher salt in a deep stock pot. Heat the olive oil over medium-high heat in a large fry pan. Season both sides of the flank steak with the remaining kosher salt and black pepper.

Instructions to make Thai flank steak with rice pilaf:
  1. Preheat broiler. Code broiler pan with cooking spray.
  2. Prepare pilaf according to package directions.
  3. Meanwhile, cup one lime into wedges. Grate other limes and squeeze out juice. In a medium bowl, combine 3 tablespoons lime juice, 3 tablespoons olive oil, and a half teaspoon salt. Add steak. Let stand for 5 minutes.
  4. remove steak from marinade. Broil steak for 3 minutes, then turn and broil for 3 minutes more or until done. Remove to a platter.
  5. In a small saucepan, combine fish sauce, two tablespoons water, half teaspoon salt, quarter teaspoon pepper, and 1 teaspoon lime zest. Bring to a simmer over low heat. Stir in 2 tablespoons lime juice.
  6. cut steak into slices, top with sauce and sprinkle with scallions. Stir peas into rice, fluff rice with a fork. Serve steak with rice, garnish with lime wedges.

Heat the olive oil over medium-high heat in a large fry pan. Season both sides of the flank steak with the remaining kosher salt and black pepper. The heat from the rice should wilt the basil leaves. Serve with the basil fried rice, ladle the sauce over the steak and garnish as you wish. The recommended toasted coconut definitely contributed to the taste, it didn't only look pretty.

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