Steak Fried Rice

Sep 9, 20223 min read

You know something, I can never make the right amount of rice for a meal. I always end up with at least another meals worth of rice after everyone’s eaten. Probably because I never measure it out, but I’m really good at re utilizing that leftover rice, so let’s make some meal magic.

I love to have a meal like this at lunchtime, it’s loaded with veggies, has a decent amount of protein, and enough carbs and fiber to keep me full until dinner. It’s not heavy, so I’m not weighed down by my food, which has been a struggle for me in the past when it comes to eating lunch.

Ingredients:

Marinade: Olive Oil, Red Wine Vinegar, salt, pepper, garlic and onion powder, cinnamon, and red chili flakes. I eyeballed all of these ingredients, I prefer to season with my heart. You want a fragrant, well moisturized steak, don’t heavy hand the vinegar or the cinnamon.

Beef Round Steak, or steak cut of your choice. I like Beef round for the marbling, it makes for a nicely tender bite, especially when you take the time to marinate it.

Leftover Rice- roughly 2 cups, maybe a little more or less depending on how many people you want to feed. Add a quick dash of turmeric for color and anti-inflammatory benefits.

Veggies- Red, Orange, and Yellow sweet peppers, chopped or sliced. Garlic- about 4 cloves, minced. Yellow Onion- small-medium size, chopped. Green beans- can be frozen. Peas- can be frozen. Brussel Sprouts- chopped. About 1/2 inch of ginger, minced.

Directions:

Get your Marinade mixed together in a bowl- an immersion blender is cool here because it will thicken as you blend, and then it’s really easy to coat every part of the steak. Make sure your steak is fully coated in marinade and let it rest for about 20 minutes.

While your steak is marinating, get a big skillet and those veggies. Oil the skillet lightly, and heat to medium. Toss in your onion and cook until translucent. Now add in the peppers and cook them until they begin to soften. Add the garlic, ginger, and chopped brussels and stir around until the garlic is fragrant. If you need a tad more oil, feel free to add in a little, and then add in your leftover rice, and stir. You want to keep stirring pretty constantly so that your rice doesn’t stick, and your garlic doesn’t burn. If the rice is looking a little dry, you can add 2-3 tablespoons of water or broth to it while it’s cooking to remoisturize it. Salt and pepper to taste, and when everything is well combined and heated through, and veggies cooked lightly, remove from heat and stick a lid on it. Set aside to cook your steak.

In another skillet, turn the heat to medium-high and let it heat up. Grab your steak and get it in the pan- But don’t throw out the marinade, hang onto that for a minute! Let it sit there in the pan and cook for about 3-4 minutes, peek under your steak and check out the sear forming, when it’s got a nice sear on it, flip it over and reduce the heat to medium-low. Now get that marinade back out and spoon some onto the seared side of the steak to re moisturize it, it can pour over the sides just fine, it will sizzle and cook. Now depending on how well done you like your steak, you can leave it in the skillet to sit or you can remove it from heat. I prefer my steak to be medium, medium-rare, so I’ll flip it once to reheat the marinade I poured over the seared top, and then back over once again before pulling it from the skillet to make sure all sides are coated and hot. You can cook yours longer if you prefer.

Let the steak rest for at least 5 minutes, and then slice it up to top your rice. Stir your rice a few times before serving up a bowl, top with the steak and steak juices from the pan, and dig in.