The Best Stir-Fry

Ingredients

Steak and Marinade:

appox. 15oz Skirt Steak

1 cup Your favorite Teriyaki Sauce (I like Bone Suckin’ Yaki Sauce)

Fried Rice:

2 cups Sushi Rice

appox. 3 cups Water

3 cups Broccoli chopped into bite-sized florets

2 eggs scrambled

4 tbsp sesame oil

3 tbsp soy sauce

1/4 cup scallions finely chopped

2 tbsp honey or agave

Directions:

Begin cooking your rice, adding the water and rice into a pot and allowing the water to evaporate. You don’t have to, but you can marinate the steak beforehand. Otherwise, put steak into plastic bag and add a little over 1/2 cup of teriyaki sauce. Set pan over medium heat. Let the pan heat up before putting the steak on. Place steak on pan. Leave, untouched for about 2.5 mins. Flip. Once both sides have been seared, place on plate and cover with tin foil. Let the steak rest. Meanwhile, heat up a large pan with 2 tbsp sesame oil. Add broccoli and let it cook until it turns a vibrant green color. Take broccoli off heat and put in a bowl. Use the same pan and add the remaining 2 tbsp of sesame oil. Add in rice and push down to mold it into the pan. It is really important that you don’t touch the rice for 2-3 minutes. After the 2-3 minutes are up, stir the rice around and make room on the side for the eggs. Crack the eggs into the pan and scramble it on the pan with a spatula. Combine with the rice. Add in the soy sauce and honey. Mix until combined. Add back in the broccoli. Transfer rice into a serving bowl and garnish with scallions. The steak should be cooked medium when it is 130 degrees. Serve the steak over rice and enjoy!