Last Updated on April 8, 2026 by Deliciously Organic Editor
Stir-fried brown rice with sliced sirloin steak and peas is a quick, weeknight recipe packed with vibrant flavors!
Did you know that organic grass-fed (or pastured) beef is nutritionally different than conventional beef? Organic, grass fed beef is much higher in omega-3 fatty acids, linoleic acid, B vitamins, and antioxidants than conventional beef.
Why? It simply boils down to what the animal is eating. Grain is a main staple for the conventionally raised cow which leads to lower levels of omega-3 and other nutrients.
Here’s a great article comparing the two.
My go-to site to find grass-fed or pastured meats in my area is Eat Wild. You can look up farms based on where you live. Buying straight from the farm saves a lot of money and it’s so nice to be able to support a local farmer!
For this stir-fried brown rice and steak recipe you’ll need:
Sweet brown rice or riced cauliflower
Ghee
Sirloin steak
Sweet onion
Swiss chard
Frozen peas
Garlic cloves
Fresh ginger
Fermented soy sauce (or gluten free soy sauce)
Cilantro
Lime
You can choose whether to use rice or cauliflower in this recipe depending on your dietary restrictions.
If you’re using cauliflower rice, omit the 1 cup water and after you add the riced cauliflower, cook for about 3-5 minutes until hot.
Today’s recipe is full of flavor, colors, vitamins, and some healthy grass-fed beef. The rice can be made a day ahead and you can also chop the vegetables in the morning to make this a fast week-night meal. It makes great left-overs too!
Stir-Fried Brown Rice with Sliced Sirloin Steak and Peas
If you’re using cauliflower rice, omit the 1 cup water and after you add the riced cauliflower, cook for about 3-5 minutes until hot.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: Serves 2-3
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1/2 cup sweet brown rice soaked in water overnight and drained (or 1 1/2 cups riced cauliflower)
- 3 tablespoons ghee
- 8 ounces thinly sliced sirloin steak
- 1 large sweet onion, thinly sliced
- 4 cups swiss chard, thinly sliced
- 1 cup thawed frozen peas
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons fermented soy sauce (or gluten free soy sauce)
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Instructions
Heat 1 tablespoon ghee in a medium sauce pan over medium-high heat. Stir in rice and cook until rice just begins to brown, about 2-3 minutes. Add 1 cup water and bring to a boil. Cover pot and simmer over low heat until all of the water is absorbed and the rice is tender, about 20 minutes.
Heat 1 tablespoon ghee in a large skillet over medium-high heat. Add the sirloin and cook, turning once, until browned on both sides. Transfer to a large plate.
Add remaining 1 tablespoon ghee in now empty pan and add onions. Cook, stirring occasionally, until the onions begin to caramelize, about 6 minutes. Stir in the chard and peas and cook until chard is wilted, about 2 minutes. Make a well in the center of the pan and add the garlic and ginger. Cook garlic and ginger until fragrant, about 45 seconds and then stir into the rest of the vegetables. Add the beef, rice and soy sauce. Stir until incorporated. Season with sea salt, if needed. Garnish with cilantro and serve with lime wedges.
That photo in the stir fry pan is so pretty & beckons. I did know that about the pastured beef. Thanks for bringing it to our attention though 🙂 xo
That second shot is amazing! Great recipe!
I always love stir-fry for dinner! I never get tired of it. Great photos!
Your wok shot leaves me speechless – AMAZING!
I have my friends and we are buying our cow next week! We are all so excited and look forward to our “road trip” to pick up our friend from Fouch Farms. Once again, Carrie, thanks for the valuable info, you wise-sound advice, and for doing all the research! xx
This was a HUGE hit in our home tonight! I doubled the recipe and there isnt a single spoonful left! YUM!!!
I like this recipe , so much that I am copying it and sending it to my email. About 2 weeks ago we went to all organic food due to my daughter. However, it has been an amazing changeover and great because I can already see the benefits of it.
Is everything that you used organic? Also what is chard?
Thanks
Shannon
Chard, also known as swiss chard is a leafy green. It comes in a rainbow of colors (the stems are different colors) and is one of my favorites! Everything I use is organic although you can make any recipe on my blog with non-organic ingredients. I’m so glad you like the recipe and how wonderful that you are seeing great changes!
Isn’t rice one of the things that we are supposed to avoid? Just found out I have Hashimotos recently. I bought your grain free family table book and hoping to learn enough to heal my body also. Thank you for putting your story out there 🙂
When I first started this blog, I was eating grains. It took me a while to wrap my brain around what was happening to me when I was diagnosed with Hashimoto’s and then how to transition to all grain-free recipes on my site. Later in 2011, was when I finally shared my story and began publishing only grain-free recipes. You’ll see in this recipe (and many of my older recipes) that I give the options to make the recipe grain-free. In this recipe you can choose between brown rice or cauliflower rice.