Fried rice with steak pieces

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 410, total fat 20 G., saturated fats 4 G., proteins 24 G., carbohydrates 35 G., fiber 5 G., cholesterol 135 mg, sodium 560 mg, sugar 0 G.

This hearty and healthy fried rice dish is full of springtime juiciness and a unique Asian flavor. It features small pieces of fried beef tenderloin mixed with celery, carrots, leeks, sugar snap peas, and cooked rice, all tossed in a soy sauce dressing. Finally, stir in a thinly sliced omelet, which further enriches the dish with healthy protein and essential amino acids. This recipe uses frozen rice and whole grain mix, but you can also use leftover rice from last night's dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340g sirloin steak, trimmed and cut into 1cm thick pieces.
3 tablespoons of vegetable oil
2 large eggs
2 carrots, diced
2 stalks celery, diced
1 leek (white and light green parts only), thinly sliced and washed thoroughly
3 cloves garlic, crushed
2.5 cm ginger root, peeled and finely chopped
2 cups frozen rice and grain mix, thawed
2 cups sugar snap peas, halved
2 tablespoons lightly salted soy sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, leeks, carrot, celery, ginger root, sugar snap peas

Cooking the dish according to the recipe:

In a large nonstick skillet, heat 1 teaspoon of vegetable oil over medium heat. Whisk the eggs with 1 tablespoon of water and a pinch of salt and black pepper. Pour into the skillet and stir a few times with a silicone spatula to distribute the mixture. Then cook, without stirring, until the eggs are set, about 2 minutes. Fold the eggs three times like an omelet and transfer to a plate.
Wipe out the skillet and heat 1 tablespoon of vegetable oil over high heat. Season the steak with salt and black pepper. Add to the skillet and cook, stirring occasionally, until the meat begins to brown, about 3 minutes. Transfer the beef to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons of vegetable oil. Add the carrots, celery, and leek and cook until lightly softened, about 2 minutes. Add the garlic and ginger and cook until completely softened, about 2 minutes. Add the rice mixture and cook until heated through, about 2 minutes.

Drain the meat of any excess juices; add to the pan along with the peas and soy sauce. Cook until the peas are tender, 2-3 minutes. Cut the eggs into strips and mix with the rice.

Categories:

recipe / Healthy eating / Low-calorie dishes / Calorie content of prepared meals / Dinner / Main courses / Meat / Food Network - recipes / Asian cuisine

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