Jamaican Beef Stir Fry
|Lean flank steak||1 Pound (1 Piece)|
|Rum||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Teaspoon|
|Dried whole thyme||1 Teaspoon|
|Ground red pepper||3⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground cinnamon||1 Dash|
|Ground nutmeg||1 Dash|
|Vegetable cooking spray||1|
|Vegetable oil||1 Teaspoon|
|Green pepper||1 Medium, cut into julienne strips|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Diced fresh mango||1 Cup (16 tbs)|
|Starfruit||2 , sliced (Carambolas)|
|Shredded romaine lettuce||4 Cup (64 tbs)|
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/4-inch-wide strips.
Combine rum and next 7 ingredients in a small bowl; stir well, and set aside.
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.
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.
Arrange 1 cup lettuce on each of 4 individual serving plates.
Spoon 1 cup steak mixture in center of each serving.