This is a dish from Thailand, usually for lunch. Now, the classic dish calls for dark soy which is a no-no for low sodium diets, so I went with teriyaki. The original also has a kind of juice that they say has lemon-lime qualities, so I just used lemons and limes. Da. So, salty, citrus tender beef and crispy vegetables – not traditional but healthy. The Poppi’s Asian BBQ seasoning brings just that extra flair to the dish. I hope you like it.
12 ounces boneless ribeye, sliced thin
4 tablespoons low sodium teriyaki
1/4 red onion, sliced thin
1 teaspoon Poppi’s Asian BBQ
2 tablespoons lemon juice
1 tablespoon lime juice
1 stalk lemon grass, smashed
2 cups cooked rice
1/2 cup bean sprouts
1/2 cup carrot sticks
1 tablespoon garlic
2 teaspoons green onions
6 fried sunny side eggs
Oil for cooking
In a gallon zip top bag, mix teriyaki, lemon juice, lime juice, lemon grass, and Poppi’s Asian BBQ, and marinate for 2 hours (overnight is better).
Cook rice per package instructions (refrigerate after cooking).
In a wok add 2 tablespoons of oil and heat to medium high.
Add cooked rice, garlic, and green onions; cook for 3 minutes. Remove.
Add 2 tablespoons of oil to wok. Add carrots and bean sprouts. Remove lemon grass from bag. Add beef and onions to wok. Stir fry for 4 minutes, stirring often.
Cook 6 eggs sunny side up.
Serve rice topped with beef then egg.