Categories: Asian
Ingredients
- 3 tbsp olive oil
- 2 large eggs
- Kosher salt and ground pepper
- 12 oz 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 garlic cloves, minced
- 1-inch piece ginger, peeled and minced
- 2 cups frozen grain-and-rice blend, thawed
- 2 cups sugar snap peas, halved
- 2 tbsp soy sauce
Directions
-
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tbsp water and a pinch 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 tbsp 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 tbsp plus 2 tsp 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, 2-3 minutes. Slice the eggs into strips; stir into the rice.