Steak Stir-Fry with Rice

INGREDIENTS

new york strip steak, cut into ~1/8 inch slices (or slightly thicker)

garlic-infused olive oil

ginger, minced

salt

pepper

red chili flakes

broccoli, cut in florets

zucchini, cut into half moons

lime

tamari/soy sauce

coconut aminos

mirin

sesame oil

cilantro, roughly chopped

sesame seeds

2 cups basmati rice

water

olive oil

METHOD

Put rice in pot and rinse 3-4 times with water. Then, add 2 cups of filtered water to the rice along with 1 teaspoon salt and 1.5 tablespoons of olive oil. Stir.

Bring to a boil and then lower to simmer. Once most/all of the water has evaporated, place the lid on the pot and cook for 10-15 minutes or until rice is cooked. Check occasionally to see if you need to add a few more splashes of water. Once rice is cooked, drizzle garlic-infused olive oil and taste for salt.

In a large sauté pan, heat up enough garlic-infused olive oil to coat the pan. Sear each side of the steak for 1-2 minutes on each side, seasoning both sides with salt and pepper. It does not need to be completely cooked through because it will cook more with the vegetables. Remove the steak from the pan and put in a plate.

Add ginger to pan and sauté for a minute. Add in broccoli, zucchini, a little more oil, and a splash of water. Season with salt, pepper, and chili flakes. If you have a lid, put it on the pan and let the veggies cook until tender but still slightly al-dente.

Add soy sauce, coconut aminos, sesame oil, mirin, and lime juice. Toss well. Add in steak and cook for a couple more minutes. Add cilantro. Taste and adjust for seasoning.

Serve stir-fry (and juice!) over rice. Garnish with more cilantro, a squeeze of lime, sesame seeds. I also like adding a few splashes of coconut aminos over the steak and rice.