Seared Five Spice Flank Steak and Brown Basmati Fried Rice with Pineapple
1 teaspoon Chinese five spice powder 1 teaspoon coarsely ground black pepper 1 teaspoon kosher salt 1 pound flank steak 11/2 tablespoons olive oil 2 teaspoons toasted sesame oil 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1/2 cup sliced green onions 1 tablespoon finely grated, peeled fresh ginger (or 1 teaspoon dried) 2 garlic cloves, minced 3 cups cooked, chilled brown basmati rice 11/4 cups diced pineapple 1/3 cup chopped fresh basil 2 tablespoons soy sauce 4 basil sprigs
Combine five spice powder, pepper, and salt in small bowl. Rub both sides of steak with mixture. Brush heavy large nonstick skillet with 1/ 2 tablespoon olive oil and heat on high. Add steak and cook about 3 minutes per side for medium-rare. Transfer to cutting board; tent loosely with foil. Heat remaining 1 tablespoon olive oil and sesame oil in same skillet over high heat. Add red and green peppers, onions, ginger, and garlic to skillet and stir-fry until peppers are almost tender, about 2 minutes. Add rice, then pineapple, and stir-fry until rice is golden and heated through, about 3 minutes. Stir in basil and soy sauce. Thinly slice beef across grain. Divide rice among 4 plates. Arrange beef atop rice. Garnish with basil sprigs.
