Although this recipe calls for crispy rice – I am going to go with the steamy brown rice. I am not a fan of crispy rice – it reminds of a time one summer, when I was staying with my aunt and she was busy on a telephone call and forgot about the rice cooking on the burner. Hence the crispy rice scraped from the bottom of the pot, she insisted was delicious. At seven I thought otherwise, and refused to consume another spoonful of ‘that stuff’

So, we are going with  steamed brown rice for this dish tonight:

INGREDIENTS
1 1/2 pounds beef tenderloin or flank steak, cut into 1 inch cubes
black pepper
2 tablespoons oyster sauce
2 tablespoons honey
1 tablespoon low sodium soy sauce
1 tablespoon fish sauce
3 cloves garlic, minced or grated
crushed red pepper flakes, to taste
1/4 cup sesame or extra virgin olive oil
3 cups cooked white rice
1 cup shredded radicchio or purple cabbage  {cabbage it is}
4 carrots, shredded or cut into ribbons
1 Persian cucumber, sliced
2 green onions, chopped
1 lime, cut into wedges
1/4 cup fresh basil, and or mint, roughly chopped
chopped peanuts, for serving  {more}

Here’s what’s happening for dessert – 

{recipe source}