Thai Jungle Salsa

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THAI JUNGLE SALSA

Thai Jungle Stir-Fry
• 2 Tbls. vegetable oil, divided
• 1 lb. beef flank steak, very thinly sliced
• 3 large green onions, sliced
• 1 bunch asparagus, or 1/2 lb. green beans, cut into 2" pieces
• 1 green bell pepper, cut into strips
• 1 cup julienne carrots
• 1 Tbls. minced fresh ginger
• 1 garlic clove, minced
• 1/4 cup water
• 1/2 cup Thai Jungle Salsa
• 1/2 tsp. salt
• 2 cups hot cooked rice

In 12 inch skillet over medium-high heat, in 1 Tbls. hot oil, brown steak slices on all sides. With slotted spoon, remove meat to plate.

In remaining 1 Tbls. oil over medium heat, cook onions, asparagus, pepper, carrots, ginger, and garlic about 3 minutes. Add water, Thai Jungle Salsa, salt, and steak; heat to boiling. Reduce heat to low; simmer uncovered 3 minutes to blend flavors, stirring occasionally. Serve with rice. Serves 4

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Thai Jungle Salsa