stir fried red rice with sirloin edamame chard

Recipe printed from chiknpastry

Stir-Fried Red Rice w/ Sirloin, Edamame, & Chard
Adapted from Food & Wine, March 2010; serves 4

1/2 c red rice
1 c water
3 T canola oil
8 oz thinly sliced sirloin steak
salt and pepper
1 lg vidalia onion, thinly sliced
1 1/2 T minced fresh ginger
1 bunch red swiss chard, thinly sliced
1 c shelled edamame, fresh or thawed
3 T reduced sodium soy sauce
1/4 c cilantro, coarsely chopped
2 T mint, coarsely chopped
lime wedges, for garnish

in a small saucepan, cover rice with water and bring to boil. cover saucepan and cook on low for about 25 minutes, until rice is tender. spread rice out on baking sheet to cool. can be made in advance and stored until needed.

in a large skillet, heat 1 T oil. add garlic and cook over mod-hi heat for 30 seconds. add sirloin, season with salt and pepper and cook, turning once, until browned - about 1 minute. transfer to plate.

heat remaining 2 t oil. add onion and ginger and cook over mod heat, stirring occasionally, until softened, about 6 minutes. stir in greens and stir fry over high heat until wilted, about 1 minute. stir in rice and edamame, then soy sauce and steak and stir well. season with salt and pepper. garnish with cilantro, mint, and lime wedges.