I found this recipe on Nibble Me This (no, I'm not stalking Chris, it's just that he's sort of my go to person on grilling ideas...plus he's way too far away for me to stalk). Chris actually made basil fried rice and I had every intention of making that too, but when I got home from the store I realized I had forgotten to get basil!! DUH!! Key ingredient to any recipe that starts with the word "basil". So, even though I was a bit disappointed that I did not have the basil, this rice still turned out really good and I would make it again, exactly this same way!
And, let's not forget about the steak. Can I just say Yum? Well, I'm going to anyway... YUM! The steaks were flavorful and scrumptious!! A perfect blend of flavors, nothing was overpowering. I was actually looking for skirt steak, as that's what the original recipe used, but surprisingly could not find anything. All I could find within my price range where sirloin steaks which were on sale...this was not a problem for me, as I love sirloins.
Would I make this again? You bet....it was one of my favorite meals so far this year! See, sometimes it's good to
Thai Steaks with Fried Rice
Adapted from Chris, Nibble Me This
For the steaks -
2 Tablespoons lime juice
1 1/2 teaspoons fish sauce
1 Tablespoon low sodium soy sauce
1/4 teaspoon sesame oil
1 Tablespoon Sriracha
2 Tablespoons vegetable oil
1 garlic clove, chopped
1 teaspoon hoisin sauce
1 lbs. petite sirloin steaks
For the rice -
2 eggs, whisked together
3 cups Basmati rice, cooked and chilled
1/2 sweet onion, finely diced
1 red bell pepper, diced
1 clove garlic, minced
4 pieces of bacon, diced and cooked until crispy
2 Tablespoons fresh chopped parsley
3-4 Tablespoons low sodium soy sauce
pinch of sugar (if you need a measurement use 1/8tsp)
dash of sesame oil (if you need a measurement, use 1/8tsp)
In a small bowl, mix together the lime juice, fish sauce, soy, sesame, Sriracha, oil, garlic and hoisin until well blended. Place the steaks in a resealable bag and pour the marinade over it. Let steaks marinate for 4-6 hours.
Preheat your grill to 400-425 degrees F. Remove the steaks from the bag and discard the marinade. Place the steaks on the grill and cook for 4-6 minutes on each side, or until the steak reaches your desired internal temp.
Meanwhile, in a wok or deep skillet, heat a few tablespoons of oil over medium heat. Pour eggs into wok let them cook like an omelet, remove from the wok and chop the eggs; set aside. Mix together the soy, sugar, and sesame in a small bowl; set aside.
Add the onion and allow to cook for about 5 minutes, or just until they start to soften. Add the pepper and cook another 1-2 minutes. Add the garlic and stir fry for 1 minutes. Add the cold rice. Stir fry the rice - let is stand for 15 seconds, stir, repeat. When the rice is browning and appearing close to being done, add the bacon and the soy mixture. Toss to coat everything. Add the egg and toss one more time. Serve along side steaks. Enjoy!
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