NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.25 cup Cooked brown rice

1 large Egg

0.5 cup Frozen peas and carrots

0.25 cup Green onions

0.5 tsp Toasted sesame oil

1 tbsp Tamari

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat a grill or cast-iron skillet over medium-high heat until very hot.

• 2

  Season the flank steak evenly on both sides with smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Grill the steak for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes before slicing against the grain into thin strips.

• 4

  Heat the toasted sesame oil in a large wok or non-stick skillet over medium heat.

• 5

  Whisk the egg in a small bowl and pour into the skillet, scrambling quickly until just set, then remove the egg and set it aside.

• 6

  Add the frozen peas, carrots, and the white parts of the sliced green onions to the skillet, sautéing for 3 to 4 minutes until tender.

• 7

  Increase the heat to medium-high and add the cooked brown rice and tamari, stir-frying for 3 minutes until the rice is heated through and slightly crispy.

• 8

  Fold the sliced steak, scrambled egg, and the remaining green onion tops into the rice mixture, tossing for 1 minute to combine everything before serving.