Steak Stir-Fry with Brown Rice and Eggs

Intro: I made this steak stir-fry on a night after I had been cooking all day for a client ,and I really didn't feel like cooking at home. It was on the table fast. Store-bought low-sodium teriyaki or a quick homemade sauce, packaged brown rice, and a bag of vegetables do most of the work.

Steak stir-fry with brown rice, broccoli, carrots, and snap peas in a glass container.

Serves: 4

Time: 30 minutes

Ingredients

Sauce: choose one

• Quick option: about 1/2 cup store-bought low-sodium teriyaki sauce

• Homemade option:

  • 3 tablespoons low-sodium soy sauce

  • 1/4 cup water or unsalted chicken broth

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • 1 teaspoon toasted sesame oil

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 2 teaspoons cornstarch

  • Pinch of red pepper flakes (optional)

Stir-fry

• 2 strip steaks (1 1/2 to 2 lbs total, about 6 to 8 oz per person; go bigger for higher protein needs), fat trimmed and cut into bite-size cubes

• Black pepper

• 2 tablespoons avocado oil, divided

• 2-3 eggs, beaten

• 1 bag (12 to 16 oz) fresh stir-fry vegetables, or a frozen stir-fry blend, thawed and patted dry

• 1 to 2 pouches (8.8 oz each) cooked brown rice, depending on how much rice you want

• 3 green onions, sliced (optional)

• Sesame seeds for topping (optional)

Steps

1. If making the homemade sauce, whisk all the ingredients together in a small bowl. If using store-bought teriyaki, have it ready to pour.

2. Trim the fat from the steaks and cut into bite-size cubes. Season with black pepper.

3. Warm 1 or 2 pouches of rice according to the package and break up any clumps.

4. If using frozen vegetables, thaw and pat them very dry so they sear instead of steam.

5. Cook using the method below for your pan.

6. Top with green onions, if using, and sesame seeds.

Flattop or pancake griddle

1. Heat to high. Add 1 tablespoon oil and spread the steak in a single layer. Sear 2 to 3 minutes, turning to brown on all sides, then push to a cooler edge.

2. Add the remaining oil and the vegetables to the hot zone. Cook 3 to 4 minutes, tossing with spatulas, until crisp-tender.

3. Pour the eggs on an open spot, scramble until just set, then chop them up with your spatula.

4. Add the rice to the hot zone and let it crisp for a minute.

5. Bring everything together, pour the sauce over, and toss 1 minute until glossy.

Wok

1. Heat over high until it just starts to smoke. Add 1 tablespoon oil, then sear the steak cubes in two batches, 2 to 3 minutes, turning to brown on all sides. Remove to a plate.

2. Add the eggs, scramble until just set, and remove.

3. Add the remaining oil and the vegetables. Stir-fry 3 to 4 minutes.

4. Add the rice and toss 1 to 2 minutes.

5. Return the steak and egg, add the sauce, and toss 1 minute until glossy.

Steak and vegetables on the outdoor flattop

Large regular skillet

1. Heat over medium-high. Cook the steak cubes in two batches with 1 tablespoon oil, 2 to 3 minutes, turning to brown on all sides. Remove.

2. Scramble the eggs, then remove.

3. Add the remaining oil and vegetables. Cook 4 to 5 minutes, stirring.

4. Add the rice, then return the steak and egg.

5. Pour in the sauce and toss 1 to 2 minutes until glossy.

A note on the egg: 

For everyday, scrambled egg tossed right into the stir-fry is quick and easy. For a wow on the plate, skip the scramble and top each bowl with a soft-poached egg or a fried egg with a runny yolk. Break the yolk at the table and it becomes part of the sauce.

Strip steak is safe at 145°F. Bite-size cubes get there in a few minutes of searing.

Build Your Plate

• Lighter: one pouch of rice, extra vegetables, or serve the steak and vegetables over shredded cabbage.

• Higher protein: the full 2 lbs of steak and an extra egg per plate.

• Bigger appetites: both pouches of rice and a runny-yolk egg on top.

• Picky eaters: steak, rice, and egg with the sauce and vegetables on the side.

• Richer: a drizzle of chili crisp or sriracha mayo at the table.

Leftovers

Store the steak, vegetables, rice, and sauce separately for up to 4 days. Reheat quickly in a hot skillet so the steak doesn't overcook. Later in the week, tuck the steak and vegetables into lettuce wraps, or fry the rice with a fresh egg for a quick lunch.