Makes 2 Servings
Macros: 462cal, Fat 20g, Carbs 38g, Fibre 5g, Protein 32g
1/3 cup Jasmine Rice (dry, uncooked)
227g Top Sirloin Steak (cubed)
Sea Salt & Black Pepper (to taste)
1 1/2 Egg (large, whisked)
1 cup Frozen Vegetable Mix
Cook the rice according to the package instructions and set aside.
Heat a large nonstick pan over medium-high heat. Add the cubed steak and season with salt and pepper. Cook to your desired doneness, then transfer to a bowl.
Add the eggs to the same pan and stir to scramble as it cooks, about two to three minutes.
Push the eggs to the side of the pan, and add the frozen vegetables. Season with salt and pepper and cook until warmed through, about three minutes.
Add the rice and cooked steak. Stir until well combined and season with additional salt and pepper if needed. Divide into bowls and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
One serving is approximately 1 1/2 cup.
More Flavour: Add soy sauce, tamari, coconut aminos, or sesame oil. Add sautéed garlic and onions.
Additional Toppings: Top with sliced green onions and cilantro.