Ingredients
Scale
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup beef broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
- 3/4 lb. strip steak, or skirt, flank, or sirloin
- Salt/Pepper
- 1 tablespoon butter
- 2 eggs, whisked well
- 1–2 tablespoons peanut oil
- 1/2 cup dry white wine
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 3/4 cup frozen peas
- 3/4 cup frozen carrots
- 3–4 green onions, diced
Instructions
- Cook Rice: In a pot, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer until rice is cooked.
- Prepare Sauce: In a bowl, mix soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger.
- Stir Fry Beef: Season beef with salt and pepper. In a skillet, cook beef in butter until browned. Remove from skillet.
- Cook Eggs: In the same skillet, scramble eggs. Remove and set aside.
- Stir Fry Vegetables: In the skillet, stir fry garlic, onions, peas, and carrots. Add white wine and cook until vegetables are tender.
- Combine: Add cooked rice, beef, eggs, and sauce to the skillet. Stir well to combine.
- Serve: Garnish with green onions and enjoy!
Notes
- Use leftover rice for better texture.
- Adjust hot sauce to taste.
- Sesame oil adds depth but is optional.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg