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Asian Stir Fry with Steak and Jasmine Rice

Steak and other red meats are some of the most villainized foods around. Starting a long time ago when the whole “fat is bad for you” craze began, red meat was criticized for having too much saturated fat. The claim was that saturated fat clogs your arteries, and therefore steak and other animal fat sources were unhealthy for your heart. However, thankfully, in recent years fat has become recognized as the healthy macronutrient that it is, and red meat is once again seen as a healthy addition to any diet. Should you eat steak every meal? Probably not. But, steak is rich in iron, B vitamins, and of course protein, making it a great food. While I will always go for a simply grilled steak with a baked potato and steamed vegetables, sometimes it is fun to mix it up and enjoy steak in another way. This Asian steak stir fry combines some of my favorite flavors with crisp vegetables and sticky jasmine rice. It also makes a great weeknight dinner, as it cooks up very quickly and does not leave a huge mess.

Ingredients:

  • Marinade:
    • ¼ C Soy Sauce
    • 1 T Fish Sauce (or Worcestershire)
    • Juice of one lime
    • 1 T Red Chili Flake
    • 1 T Fresh Ginger, peeled and chopped
    • 2 Large Garlic Cloves, smashed
    • 1 Large Jalapeno, chopped
    • ½ C Cilantro, chopped
  • 1 ½ Pounds Top Sirloin Steak
  • 1 C Jasmine Rice
  • 1 T Coconut Oil
  • ½ Pound Broccoli Florets
  • ½ Pound Carrots, sliced thinly on the bias
  • ½ Pound Snow Peas

Steps:

  • Combine all stir fry marinade ingredients in a large bowl, and pour half into a large, resealable plastic bag. Add the steak to the bag, and turn to coat. Allow to sit at room temperature for 30-60 minutes. Strain and reserve the rest of the marinade for later use.
  • Cook rice according to package directions. When the water is just about all absorbed, turn off the heat, give the rice one big stir, and then let it sit, covered. This will allow the rice to be sticky when serving. If you don’t like sticky rice, cook the rice a little bit longer, fluff with a fork, and let sit uncovered to dry out.
  • Preheat your grill to high heat, and get a wok or saute pan very hot on the stove. Put your steak on the grill, and grill for 3 – 3 ½ minutes on each side for medium rare. Add 30-60 seconds for medium. When the steak is done, remove from the grill and cover.
  • Add the coconut oil to the saute pan or wok. Add the broccoli and carrots, and one minute later, add the snow peas. Add the reserved liquid from the marinade. Cook until the vegetables have just cooked through, but still have crunch.
  • Serve the stir fry along with lime wedges, soy sauce, and red chili flake.

Nutrition: ¼ Batch, no extra sauce

  • Calories: 602
  • Carbohydrates: 58g
  • Protein: 59g
  • Fats: 12g

 

 

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