Quick Fix: Beef Fried Rice

"Enjoy this quick fried rice dinner-ready in just 15 minutes, including prep time. To make stir-frying a breeze, arrange all your prepped ingredients on a cutting board or plate in the order they'll be used. That way, you won't need to refer back to the recipe once cooking begins. I use toasted sesame oil to add a subtle, nutty depth of flavor. You can find it in the Asian foods section of most grocery stores."

"4 teaspoons toasted sesame oil, divided use 2 tablespoons low-salt soy sauce 1 egg 2 cups sliced onion 4 medium garlic cloves, crushed 1 cup frozen petite peas 8 ounces grass fed tenderloin steak cut into 1/4 to 1/2-inch cubes 7 or 8 large Chinese cabbage leaves, sliced (about 2 cups) 2 teaspoons sugar Salt and freshly ground black pepper 6 scallions, sliced"

Microwave brown rice to yield 1 1/2 cups cooked rice and reserve any extra for another meal. Mix low-salt soy sauce with toasted sesame oil for seasoning. Heat remaining oil in a wok or large skillet on high, scramble the egg briefly, then stir-fry aromatics and protein. Add frozen peas, cubed grass-fed tenderloin, and sliced Chinese (Napa) cabbage, then season with sugar, salt, and freshly ground black pepper. Finish with sliced scallions for freshness. Helpful hints include substituting bok choy for Chinese cabbage and running warm water over frozen peas to defrost quickly.

Read at Boston Herald