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Steppin' Up Beef Fried Rice

In less than 30 minutes you can have a delicious meal that everyone in the family will love. Stir-Fry Ribeye Steaks and add it to traditional fried rice for a great weeknight meal.

  • 30
    min
  • 4
    SERVINGS
  • 290
    Cal
  • 20 g
    Protein

Ingredients:

  • 2 beef Ribeye Steaks Boneless, cut 3/4 inch steak (about 8 or 9 ounces each)
  • 1 cup uncooked whole grain instant brown rice, plus ingredients to prepare
  • 2 tablespoons soy sauce
  • 1 teaspoon instant coffee powder
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup chopped yellow onions
  • 1/2 cup sliced green onions
  • 1/2 cup thinly sliced cremini mushrooms
  • 2 large eggs, beaten

Cooking:

  1. Prepare rice according to package directions. Set aside; keep warm.

  2. Cut beef steaks crosswise into 1/8-inch thick strips, about 1-inch long; set aside.

  3. Combine soy sauce and instant coffee in small bowl. Stir to dissolve coffee; set aside.

  4. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onions and mushrooms; stir-fry 1 to 2 minutes. Add eggs; cook 30 seconds to 1 minute or just until cooked through, stirring occasionally. Stir in cooked rice and soy sauce mixture; stir-fry 1 to 2 minutes or until heated through. Remove from skillet; keep warm.

  5. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from pan. Repeat with remaining 2 teaspoons oil and beef. Return beef to skillet; stir in rice mixture. Cook and stir about 1 minute or until heated through.

294 CALORIES

0 % *

3g SAT FAT

0 % DV **

20g PROTEIN

0 % DV

2 mg IRON

0 % DV

3.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 294 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 137 mg Cholesterol; 524 mg Sodium; 21 g Total Carbohydrate; 1.8 g Dietary Fiber; 20 g Protein; 2 mg Iron; 5.6 mg NE Niacin; 0.4 mg Vitamin B6; 1 mcg Vitamin B12; 3.6 mg Zinc; 27.2 mcg Selenium; 68.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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