Veggie-heavy Beef Fried Rice
- 2 cups leftover cooked rice (I used basmati)
- 2 cups raw beef steak, sliced thin (I used tenderloin, you can use flank/skirt steak or ribeye)
- 4 eggs, scrambled
- 2 large onions, diced 1/4"
- 1 medium carrot, grated
- 1 c. green veggies (I used peas, you can use broccoli, asparagus, cabbage, bell peppers, etc...)
- 1/4 c. ghee, divided
- 2 T. water, divided
- 1 T. toasted sesame oil, divided
- 2 T. garlic coconut aminos
- 1 T. South River tamari (made without soy!), divided
- Opt: pinch baking soda for tougher cuts of meat
- Opt: red pepper flakes
- Himalayan pink salt
If you're using flank or skirt steak, please use these instructions for the proper way to cut it.
Mix beef with 1 T. water, 1 t. sesame oil, 1 T. aminos, and 1 t. tamari. Add baking soda if you're using a tougher cut of meat - it will tenderize it. Set aside while you chop the veggies.
In a small bowl mix remaining 1 T. water, 2 t. sesame oil, 1 T. aminos, and 2 t. tamari. Set aside.
In a large saute pan, melt 1 T. ghee over high heat. Add meat to pan and saute until 1/2 cooked, about 2 minute. It should still be pink in the middle. Remove to the bowl you marinated it in.
Reduce heat to med-high and melt another 1 T ghee. Add onions and saute until translucent. Add carrots, green veggies, and optional hot pepper flakes and saute until they're crisp-tender. Peas took about 5 minutes.
Push vegetables to the side of the pan, melt another 1 T. ghee in the center, and add the rice. Saute, turning constantly, until warmed through. Mix with the veggies and push everything to the sides of the pan.
Reduce heat to medium and melt the last 1 T. ghee in the center. Add the eggs and let them sit until they coagulate into an omelet. Stir to break the omelet into smaller pieces and then stir these into the rice mixture.
Add the reserved beef and the reserved sauce. Stir until the beef is heated through. Adjust salt and serve.
I served it with Bok Choi Salad.