Crisped Brown Rice with Beef, Vegetables, and Eggs

Name: Crisped Brown Rice with Beef, Vegetables, and Eggs
Prep time: 15 min
Total time: 40 min
Ingredients: 4 ounces sirloin steak, trimmed of fat and sliced into ¼-inch-thick strips; 2 teaspoons low-sodium tamari sauce; 1 tablespoon minced peeled fresh ginger (from one 1-inch piece); 1 garlic clove, minced; 6 scallions, chopped; 0.25 teaspoon crushed red-pepper flakes; 0.25 cup water, plus more for saucepan; 2 large carrots (6 ounces), julienned; 8 leaves napa cabbage (8 ounces), sliced into ½-inch-thick strips; 1.5 teaspoons toasted sesame oil; 3 cups cooked short-grain brown rice; Coarse salt; 4 large eggs

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

40 mins

Servings:

4

Think of this dish as a one-stop shop for all your nutritional needs -- and a great use for leftover cooked rice.

Ingredients

4 ounces sirloin steak, trimmed of fat and sliced into ¼-inch-thick strips
2 teaspoons low-sodium tamari sauce
1 tablespoon minced peeled fresh ginger (from one 1-inch piece)
1 garlic clove, minced
6 scallions, chopped
¼ teaspoon crushed red-pepper flakes
¼ cup water, plus more for saucepan
2 large carrots (6 ounces), julienned
8 leaves napa cabbage (8 ounces), sliced into ½-inch-thick strips
1 ½ teaspoons toasted sesame oil
3 cups cooked short-grain brown rice
Coarse salt
4 large eggs

Directions

Marinate sirloin in tamari with 1 teaspoon ginger, the garlic, 1 scallion, and the red-pepper flakes. Meanwhile, bring a large saucepan of water to a boil. Cook remaining scallions with the carrots and cabbage until crisp-tender, about 2 minutes. Transfer to a plate using a wire-mesh skimmer.
Heat a medium-heavy skillet over high heat; add 1 teaspoon oil, and sear sirloin, 1 to 1 1/2 minutes per side. Transfer to plate. Return skillet to medium heat, and add remaining 1/2 teaspoon oil and 2 teaspoons ginger. Cook until sizzling. Stir in rice and 1/2 teaspoon salt. Stir in scallion-sirloin mixture and any juices. Add water, and cook, covered, until rice is heated through and sizzling, 7 to 8 minutes.
Uncover, and make 4 indentations in the rice with the back of a spoon. Crack 1 egg into each, and cook, covered, until whites are set but yolks are still runny, about 4 minutes. Stir eggs into rice.

Originally appeared: Martha Stewart Living, May 2010