Spicy Beef Fried Rice

Roxie's attire for today's lake outing. Looks like she didn't catch any fish as her stringer only had an assortment of empty beer cans.

No need to go for takeout when you can serve up a restaurant quality meal right at home.  A bowl of Spicy Beef Rice is packed with loads of flavor, layers of textures and fresh veggies. I found a prepared stir-fry sauce (Kung Pao Stir Fry Sauce) that streamlines the cooking preparation. Recipe serves 2 and was adapted from cuisineathome.com October 2018

Ingredients:

• 2 large eggs
• 2 TB. olive oil, divided
• 1 piece of sirloin or flank steak for 2, cut into thin strips across the grain 
• 1/2 cup diced sweet onions
• 1 TB. minced garlic
• 1/2 cup red mini peppers, diced  
• 1/2 cup thinly diced carrots
• 1 cup of broccoli florets 
• 1/3 cup sweet frozen peas (do not thaw) 
• 3 cups cooked long grain rice 
• Stir-fry sauce 

Directions:

• In a screw type jar with a lid shake 2 eggs until well mixed.
• In a wok or large fry pan scramble eggs in hot 1 TB. olive oil. Set aside on a plate. 
• Wipe pan clean and heat 1 TB. olive oil. Stir fry onions, garlic, peppers and carrots 3-4  minutes. Add in meat and cook until browned on both sides. Add in broccoli and peas, cover for 2 minutes to steam. 
• Uncover, stir in cooked rice and scrambled egg bits.  Add in 3 TB stir fry sauce. Mix well and serve immediately.