If you missed the announcement at the first of the year that we will be doing a “Tasty Tuesday” for our couples and families in 2015, head over and get the recipe now. We, as newlyweds, only have 2 mouths to feed and enjoy leftovers for maybe lunch the next day but hate spending a ton on food that gets wasted. We wanted to share Philip’s love for cooking and my love for photography AND eating his food, with YOU all so that you too can prepare healthy meals quickly without wasting our food and money. So the first and third Tuesday of every month, be on the look out for something yummy. Subscribe to our blog for recent posts and exciting things. This week….
Spiced Steak Strips with Fried Rice and Soy Sauce Green Beans
1.) Cut the meat into one inch strips and rub the spices onto the meat. Pour the Worcester Sauce on the strips for a short marinade.
2.) Pour the rice into a rice cooker or sauce pan with 2 cups of chicken broth and cook for the preferred time, around 15 minutes
3.) Cut the green beans, rinse and place them in a saute pan coated with olive oil on medium low heat. Coat with the oil and continuously shake for about 5 minutes. When it starts getting dry or burnt, pour about 3 tbsp. of water in the pan and cover. This will allow the green beans to steam and cook on the inside without burning the outside. You may need to do this 2-3 times. To finish turn it to high heat and toss in a few shakes of soy sauce.
4.) While the green beans and rice are cooking heat a pan with coated with olive oil. Place the beef in the medium heated pan, flip once. Try not to overcook and keep moist.
5.) In another pan (I use the same pan I cooked the meat in) coat with olive oil and crack to eggs into the pan. Scramble and when half way cooked, throw the rice on top of the eggs and form the rice to cover the bottom of the pan. Cook for 2 minutes, flip, place 2 tbsp. of butter on top of the rice. Flip periodically for about 4 minutes in order to heat everything.
6.) Plate the beef on a bed of rice with the green beans on the side. Voila.