Recipes

Ingredients

• 2 beef top loin (strip) steaks, cut 3/4 inch thick (about 10 ounces each)
• 2/3 cup light Asian-style dressing, divided
• 1-1/4 cups long-grain and wild rice blend (not quick-cooking)
• 2-1/2 cups boiling water
• 1 medium red bell pepper, cut into 3/4-inch pieces
• 1-1/4 cups hothouse cucumber, cut lengthwise in half, then crosswise into thin slices
• 1-1/4 cups frozen shelled edamame, thawed - One and one-third cups fresh sugar snap peas, cut diagonally in half, may be substituted for edamame.
• 1/4 cup thinly sliced green onions, divided
• 2 tablespoons chopped fresh cilantro