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.