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Fried rice is an ideal meal option for endurance athletes. This go-to meal is quick and flavorful, contains balanced nutrition and can easily be modified with the protein and produce already in your fridge. Plus, this recipe shows you how to make a perfect, tender sirloin steak in the oven.
Makes 2 servings
2 sirloin steaks, 5-6 oz each
2 ½ cups cooked brown rice (recommend short grain)
½ yellow onion, diced
1 heaping cup chopped broccoli or broccolini
1 carrot, diced
½ yellow squash, diced
1 heaping cup sliced mushrooms
1 TBSP toasted sesame oil
½ TBSP canola oil
2 TBSP minced or crushed ginger
1 tsp Sriracha, or more for extra spice
1 tsp sea salt
½ tsp freshly cracked pepper
2 eggs, whisked
1. Heat oven to 450 degrees. Let steaks sit at room temperature for 30 minutes, if time allows. Season the steaks with a small amount of olive oil, salt and pepper.
2. Heat an oven-proof skillet or cast iron pan over high heat, make sure it is very hot. Sear the steaks on one side for 60 seconds. Flip and sear for 30 seconds, then immediately place in the oven. For medium rare, cook for 4-6 minutes, depending on thickness. If using a thicker steak, like filet mignon, it will need 7-8 minutes in the oven.
3. Remove from the oven, and let rest on a plate, tented with foil for 5 minutes. Slice thinly against the grain.
4. In a small bowl, whisk together the sesame oil, canola oil, ginger, Sriracha, salt and pepper.
5. Heat a wok, or deep skillet, over medium high heat, with half of the oil-ginger mixture. First, sauté the onion for 5 minutes. Then add the broccoli and carrot and sauté another 4-5 minutes, until just undercooked. Remove from wok into a bowl.
6. Heat the other half of the oil-ginger mixture and sauté the mushrooms for 5 minutes, until golden. Add the yellow squash, and sauté for one-minute.
7. Add the rest of the veggies back into the wok, with the eggs, and cook until scrambled. Then add the rice and cook until heated.
8. Serve with the grilled steak over the top.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.
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