(Too Easy) Asian Marinated Flank Steak with Stir Fried Brown Rice

What I love about cooking - pretty dang easy but tastes like it took forever. The hardest part of this was steaming the brown rice. It always takes twice as long as I think. And I think it takes forever. But in the end this was the "best dinner in a long time." Complaint or compliment?" Doesn't matter. I've got to capture it before I forget. (Cooks tip - buy sushi grade rice every time you use a steamer. Maybe it's a rip off, but I notice the difference. For real.)

Asian Marinated Flank Steak with Stir Fried Brown Rice

Serves "about" 4

Marinated Skirt Steak

¼ cup Worcester sauce

¼ cup soy sauce

3 Tablespoons honey

3 Tablespoons hot/sweet Thai chili sauce

3 Tablespoons pineapple juice

2 green onions, thinly sliced

1 ½ pound flank steak (or sub skirt steak)

Add the ingredients except the steak to a bowl and whisk until thoroughly blended. Place in a resealable plastic bag with the steak and marinate overnight.  Prior to cooking, set aside ½ of the marinade for the rice.

As you are preparing the rice, cook the steak until medium rare. I use a two burner cast iron griddle, but you can use the broiler or a grill. On the cast iron griddle over medium to medium high heat, cook for about 5 minutes on side, and 4 minutes on the other. Let rest for at least 10 minutes. Slice thinly (AGAINST the grain) and serve with the rice.

Fried Brown Rice

2 cups steamed brown sushi rice (still warm and moist)

2 large eggs

1 Tablespoon + teaspoon coconut oil

½ large yellow onion, finely diced

1 medium carrot, shredded

1 cup thawed green peas

2 garlic cloves, finely minced

S & P to taste

Break the eggs into a small bowl, add a pinch of salt and pepper, and give a slight stir with a fork to break and slightly blend the yolk. This allows for a mix of cooked yolk and whites. Place 1 teaspoon coconut oil in a preheated wok (or deep saute pan) over medium heat. Flip once and cooked until it is just firm. Chop to medium and set aside to cool.

Add the onion, carrot, and peas, and a touch of salt and pepper in the wok and cook until the onions are soft and slightly translucent. Add the garlic and cook for another 2 minutes. Add 1 tablespoon coconut oil and one-half of the marinade from steak. Cooked until thoroughly heated and just starting to bubble. Add the rice and another touch of salt and pepper,  and cook until hot, about 5 minutes. 

Reduce the heat to low, add the chopped up egg stir well, let simmer for 10 to 15 minutes. Stir every few minutes, but let cook untouched for the last 5 minutes or so. I like a little bit of brown crisp to the rice. Not too much, but just enough to add some texture.

Place ¾ cup of rice on a plate and top with 4 oz of the sliced steak. Serve steaming hot.