You’ve just finished a massive day of training and your body is craving something tasty and satisfying. You need a go-to dinner that refuels you, but doesn’t override the caloric output you’ve managed to achieve. Follow this recipe and mission accomplished.
16-20 oz sirloin steak
3 tbsp hoisin sauce
2 cups short grain brown rice, uncooked
1 small yellow onion, thinly sliced
8 oz button or crimini mushrooms, sliced
4 heaping cups (about one small bag) spinach, roughly chopped
½ tbsp. fresh or prepared garlic, minced
2 tbsp fresh cilantro, finely chopped
½ tbsp fresh mint, finely chopped
2 tbsp grapeseed or canola oil
Salt and pepper for seasoning
1. Heat ½ tbsp of the oil over medium heat in a large pot. Add rice tossing to coat with oil. Toast rice for 1 minute stirring constantly. Add 3 ¾ cups water to rice, stir to combine, turn heat to high, and cover. Once rice is boiling, lower heat to simmer for approximately 30-35 minutes until rice has steamed and water is absorbed.
2. While rice is cooking, massage hoisin sauce into the steak. Let rest 5 minutes.
3. Clean and peel carrots. Continue to shave pieces of carrot with the vegetable peeler or thinly slice.
4. Heat remaining 1½ tbsp oil in a large saucepan. Add onion, carrots, and a sprinkle of salt and pepper and sauté for 5 minutes.
5. In the meantime, get the steak on the grill. Depending on the thickness, grill the steak 5-6 minutes per side for medium rare to medium doneness. Set a timer so you don’t forget to flip steak. Once steak is cooked cover with foil and let rest 4-5 minutes before slicing.
6. Back on the stove, add mushrooms and garlic to the carrots and onions. Sauté for another 2 minutes. Add spinach by the cup until it cooks down.
7. Remove mixture from the heat and toss in fresh cilantro and mint.
8. In another saucepan, coated with oil or cooking spray, cook eggs over easy, it’s important to keep the middle runny.
9. Time to plate! Slice steak thinly. Scoop a cup of rice onto each plate. Divide the steak between the plates fanning over one side of the rice. On the other side of the rice, top with the veggie mixture. Lay the egg on the top of your creation.
10. Enjoy! Break into the egg yolk to coat the food creating a delicious sauce when combined with the other elements of the dish.
Note: This recipe also works well with tofu, chicken, pork, shrimp or salmon.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.