Recipe courtesy of Ronnie Woo
Teriyaki Steak and Rainbow Chard Stir-Fry
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 186
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 25
- Sodium
- 530
- Total: 30 min
- Active: 30 min
Ingredients
1/2 cup long-grain white rice
1/4 cup low-sodium soy sauce
1 tablespoon light-brown sugar
1/2 teaspoon kosher salt
1 clove garlic, finely grated
1-inch piece ginger, peeled and finely grated (about 2 teaspoons)
5 scallions
One 12-ounce bunch rainbow chard
1 tablespoon vegetable oil
1/2 pound skirt steak, trimmed, halved and cut against the grain into 1/8-inch-thick strips
2 teaspoons toasted sesame seeds
Directions
- Prepare the rice according to the package directions.
- Combine the soy sauce, brown sugar, salt, garlic, ginger and 2 tablespoons water in a small saucepan set over medium-low heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and set the sauce aside.
- Meanwhile, cut 4 of the scallions into 2-inch lengths. Finely chop the remaining scallion and set aside for serving.
- Strip the chard leaves from the stems. Thinly slice the stems and roughly chop the leaves, keeping them separate.
- Heat the oil in a large cast-iron skillet over medium-high heat until very hot. Add the 4 scallions and chard stems and cook, stirring, until just starting to wilt and pick up color, 2 to 3 minutes. Add the steak to the skillet and cook, stirring occasionally, until the steak is browned, 3 to 4 minutes. Remove from the heat. Add the sauce and chard leaves and stir until the chard just wilts.
- Divide the rice between two bowls and spoon the stir-fry over the top. Sprinkle with the finely chopped scallion and sesame seeds.