Skirt Steak Stir-Fry with Brown Rice and Edamame
What Started it all:
Skirt steak, whole wheat flour, eggs, brown rice, green onion, onion, ginger, garlic, jalapeno, edamame, bean sprouts, rice vinegar, sesame oil, soy sauce, chili paste, cumin seeds, coriander seeds, canola oil,
This vibrant and flavorful dish combines the hearty taste of skirt steak with the nuttiness of brown rice and the freshness of vegetables. Perfect for a weeknight dinner, it’s quick to prepare and packed with nutrients. Let’s make a delicious meal for four!
Ingredients
- 1 lb skirt steak
- 1 cup whole wheat flour
- 4 large eggs
- 2 cups brown rice
- 4 green onions, chopped
- 1 onion, sliced
- 1-inch piece of ginger, minced
- 4 cloves garlic, minced
- 1 jalapeño, sliced (adjust to taste)
- 1 cup edamame (shelled)
- 1 cup bean sprouts
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 tablespoons canola oil
Instructions
- Prepare the Brown Rice: In a pot, bring 4 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for about 40-45 minutes or until tender. Fluff with a fork and set aside.
- Marinate the Skirt Steak: In a bowl, mix the soy sauce, rice vinegar, minced ginger, garlic, chili paste, cumin seeds, and coriander seeds. Add the skirt steak, ensuring it’s well coated. Let it marinate for at least 20 minutes.
- Cook the Skirt Steak: Heat 1 tablespoon of canola oil in a large skillet or wok over high heat. Remove the skirt steak from the marinade (reserve the marinade) and sear it for about 3-4 minutes on each side for medium-rare. Remove from the skillet and let it rest.
- Stir-Fry the Vegetables: In the same skillet, add another tablespoon of canola oil. Add the sliced onion, jalapeño, and chopped green onions. Stir-fry for about 2-3 minutes until they start to soften. Then, add the edamame and bean sprouts, cooking for another 2 minutes.
- Combine Everything: Slice the skirt steak against the grain into thin strips. Add the steak back into the skillet along with the reserved marinade and stir until everything is well combined and heated through.
- Prepare the Whole Wheat Flour Omelets: In a bowl, whisk the eggs with a pinch of salt. Heat a non-stick pan over medium heat and add a teaspoon of sesame oil. Pour in a quarter of the egg mixture, tilting the pan to spread it evenly. Cook for about 2 minutes until set, then flip and cook for an additional minute. Repeat for the remaining egg mixture.
- Serve: Serve the stir-fry over a bed of brown rice with the omelets on the side. Garnish with additional green onions if desired.
This Skirt Steak Stir-Fry with Brown Rice and Edamame is not only a feast for the eyes but also a delightful explosion of flavors in your mouth. Enjoy this dish with family and friends, and don’t hesitate to experiment with the spice levels to suit your taste! Happy cooking!