NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Sirloin steak

0.25 cup Cooked brown rice

1 large Egg

2 cloves Garlic

0.25 cup Frozen peas

0.25 cup Carrots

0.5 tsp Avocado oil

0.25 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the sirloin steak dry with a paper towel and cut into bite-sized cubes, then season with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the steak cubes to the pan and sear for 2-3 minutes until browned on all sides, then remove the steak and set aside on a plate.

• 4

  In the same skillet, crack the egg and scramble quickly until just set, then remove and set aside with the steak.

• 5

  Add the diced carrots and frozen peas to the skillet, sautéing for 3-4 minutes until the carrots are tender.

• 6

  Stir in the minced garlic and cook for 30 seconds until the aroma is released.

• 7

  Add the chilled cooked brown rice, coconut aminos, and toasted sesame oil to the pan, breaking up any clumps and tossing to coat the rice evenly.

• 8

  Return the cooked steak and scrambled egg to the skillet, tossing everything together for 1-2 minutes until heated through.

• 9

  Garnish with thinly sliced green onions and serve immediately while hot.