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.
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.
