Stir-Fried Red Rice With Sliced Sirloin Steak and Peas |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Another Food and Wine recipe by Su-Mei Yu Ingredients:
1/2 cup red rice |
1 cup water |
3 tablespoons vegetable oil |
2 garlic cloves, minced |
6 ounces sirloin steaks, thinly sliced |
salt, to taste |
1 large sweet onion, thinly sliced |
1 1/2 tablespoons fresh ginger, minced |
4 cups kale, thinly sliced |
1 cup peas (fresh or thawed) |
white pepper, freshly ground |
1/4 cup cilantro, chopped |
lime wedge, for garnish |
Directions:
1. In a small saucepan, cover the rice with the water and bring to a boil. Cover and cook on low heat for about 25 minutes, until the water is absorbed. Then spread the rice out on a baking sheet and let cool.
2. In a skillet or wok, heat 1 tablespoon of the oil until simmering. Add garlic and cook over moderately high heat for about 30 seconds
3. Add the sirloin, season with salt and cook until browned, turning once then transfer to plate.
4. Heat remaining oil and add onion and ginger to skillet and cook for about 6 minutes, stirring occasionally.
5. Stir in greens and stir-fry over high heat until wilted, about 1 minute.
6. Stir in the rice and peas, then the soy sauce and steak, stirring well.
7. Season with salt and white pepper and transfer to bowl. Garnish with the cilantro and serve with lime wedges.
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