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The ingredients needed to make Thai flank steak with rice pilaf:
- You need 1 box Box of rice pilaf mix
- You need 3 each limes
- Take 1 1⁄4 lb Flank steak ( 1 and a half to 2 inches thick)
- Prepare 1 tbsp Thai fish sauce
- You need 3 each Scallions, sliced
- Use 1 cup Frozen peas, cooked
Steps to make Thai flank steak with rice pilaf:
- Preheat broiler. Code broiler pan with cooking spray.
- Prepare pilaf according to package directions.
- 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.
- remove steak from marinade. Broil steak for 3 minutes, then turn and broil for 3 minutes more or until done. Remove to a platter.
- 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.
- 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.
I served cold noodles with peanut sauce green salad with a cilantro lime dressing and. Here's a great one-pot casserole for whenever time's tight. Note that you must heat the liquid in the cooker before you add the frozen meatballs. Otherwise, they'll drop the temperature of the liquid too low, the rice will fall to the bottom of the pot before it can come to pressure, and you'll end up with a. This quick rice pilaf recipe gets bright flavor from Thai-inspired ingredients: lime juice, fish sauce, peanuts and plenty of fresh herbs.
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