Wellness Tip: Eat more eggs! They’re a complete protein and contain all the essential amino acids.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil
- 2 large eggs
- Kosher salt and freshly ground pepper
- 12 ounces sirloin steak, trimmed and cut into 1/2-inch-thick pieces
- 2 carrots, diced
- 2 stalks celery, diced
- 1 leek (white and light green parts only), thinly sliced and well rinsed
- 3 cloves garlic, minced
- 1 1-inch piece ginger, peeled and minced
- 2 cups frozen grain-and-rice blend, thawed
- 2 cups sugar snap peas, halved
- 2 tablespoons low-sodium soy sauce
Instructions
- Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.
- Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.
- Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.
Nutrition Facts
| Calories | 410 |
| Total Fat | 20 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 135 milligrams |
| Sodium | 560 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 5 grams |
| Protein | 24 grams |
Reviews
What size leek do you recommend? or, how much sliced leek is the correct amount? Thanks!
Yum! Don’t know what that ‘frozen grain and rice’ is (looked a few places) so I just pre-made brown long grain rice. Also, next time we’ll cut the steak into bite-size pieces.
Pretty dang good, I love all the veggies in it. It called for ginger root. I’m not a fan of this, so next time I’m going to leave it out. My kids ages 4 and 7 loved it. They loved the sugar snap peas in it.
Great, healthier alternative to ordering out. It was simple to make, easy to clean up, and it tasted great!
According to my husband & brother, it was grrrrrreat! Only modifications made were substituting the shallots for leeks since this was all we had. Next time, we’ll try shrimp instead steak.
I used leftover chicken and skipped the egg (because I don’t like the egg in my rice). It was wonderful. A do again.
Good
What is the frozen grain and rice blend? I’ve never bought frozen rice anything so I’m unfamiliar with the product. Any brand names to search for? I’d like to make the dish but have the ingredient problem.
This is my new recipe when I come home from work and need to put something together fast. I love the flavors and so does my husband and teenage football player.