Ingredients
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1 (12 oz) pkg fresh fajita blend (peppers and onions)
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2 tbsp canola oil, divided
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2 tbsp reduced-sodium soy sauce
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1 tbsp fish sauce
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1 tbsp lime juice
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2 tsp sriracha (optional)
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2 tsp light brown sugar
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1 lb flank steak, thinly sliced
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1 tbsp minced garlic
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2 (8 oz) pkgs precooked jasmine or brown rice
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1 cup packed fresh basil leaves, plus more to garnish
Steps
1
Drain the fajita blend if necessary, then add to a medium microwave-safe bowl. Toss with 1 tbsp oil and season with salt and pepper. Cover loosely with plastic and microwave 5–6 min., until tender, stirring halfway through.
2
Meanwhile, in a small bowl, whisk together the soy sauce, fish sauce, lime juice, sriracha, if using, brown sugar, and 2 tbsp water.
3
In a 12-inch skillet, heat remaining 1 tbsp oil on medium-high. Season the steak with salt and pepper. Add steak and garlic to skillet and cook 3–4 min., until steak is browned, stirring occasionally. Meanwhile, heat the rice according to package directions.
4
To skillet, add the cooked fajita blend, stir-fry sauce, and basil. Cook 1–2 min., until well combined and basil is wilted, tossing frequently. Remove from heat and garnish with more basil, if desired. Serve with rice.
Tips
If you don’t have fish sauce, add an extra splash of soy sauce and lime juice.
