Wanted to share a dish that we've made twice now. The first time we had this meal it was prepared by our close family friend Dan, and of course it was absolutely delicious because everything he makes tastes wonderful, and you feel like you're eating at a 5-star restaurant. The second time we made it for ourselves and it actually still turned out great, plus, we were even missing some of the ingredients. The third time we tried using lamb, brown rice and spinach leaves and it was still delish! So, basically, it's a great recipe that can definitely be altered. And the best part about this dish - it's healthy! I don't know about the rest of you, but we are always on the search for healthy yet tasty recipes. This is definitely one I would suggest you all try!
Ingredients
1/2 cup red rice (see note below)
1 cup water
3 tablespoons vegetable oil
2 garlic cloves, minced
6 oz. thinly sliced sirloin steak
Salt
1 large sweet onion, thinly sliced
1 1/2 tablespoons minced fresh ginger (this is one of the ingredients we were missing)
4 cups (6 oz.) thinly sliced mixed dark leafy greens (Swiss chard, beet greens, kale)
1 cup fresh or thawed frozen peas (ours were frozed and not thawed)
3 tablespoons soy sauce
Freshly ground white pepper (found mine at Target)
1/4 cup chopped cilantro
Lime wedges, for serving
Note: The red rice can be prepared through Step 1 and refrigerated, covered, for up to 2 days. I compared the directions on the rice bag with the recipe and they were essentially the same.
1. In a small saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook over low heat for about 25 minutes, until the rice is tender and the water is absorbed. Spread the rice out on a baking sheet and let cool. This step is for if you are using the red rice.
2. In a skillet or wok, heat 1 tablespoon of oil until simmering. Add garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the sirloin, season with salt and cook, turing once, until brown, 1 minute; transfer to a plate.
3. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the greens and stir-fry over high heat until wilted, about 1 minute.
4. Stir in the rice and peas, then the soy sauce and steak and stir well. Season with salt and white pepper and transer to a bowl. Garnish with cilantro and serve with lime wedges.
Enjoy!
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