INGREDIENTS
4 servings
canola oil
1 tsp
chili-garlic sauce
1
english cucumber
2 Tbsps
hoisin sauce
4 servings
kosher salt
1 cup
quick-cooking brown rice
1 Tbsp
rice wine vinegar
1/4 cup
roasted peanuts
2
scallions
1 1/2 lbs
skirt steak
1/2 tsp
sugar