2 beef Ribeye Steaks Boneless, cut 3/4 inch steak (about 8 or 9 ounces each)
1 cup uncooked whole grain instant brown rice, plus ingredients to prepare
2 tablespoons soy sauce
1 teaspoon instant coffee powder
2 tablespoons vegetable oil, divided
1/2 cup chopped yellow onions
1/2 cup sliced green onions
1/2 cup thinly sliced cremini mushrooms
2 large eggs, beaten
Prepare rice according to package directions. Set aside; keep warm.
Cut beef steaks crosswise into 1/8-inch thick strips, about 1-inch long; set aside.
Combine soy sauce and instant coffee in small bowl. Stir to dissolve coffee; set aside.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onions and mushrooms; stir-fry 1 to 2 minutes. Add eggs; cook 30 seconds to 1 minute or just until cooked through, stirring occasionally. Stir in cooked rice and soy sauce mixture; stir-fry 1 to 2 minutes or until heated through. Remove from skillet; keep warm.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from pan. Repeat with remaining 2 teaspoons oil and beef. Return beef to skillet; stir in rice mixture. Cook and stir about 1 minute or until heated through.
Nutrition information per serving: 294 Calories; 126 kcal Calories from fat; 14 g Total Fat; 3 g Saturated Fat; 6 g Monounsaturated Fat; 137 mg Cholesterol; 524 mg Sodium; 21 g Total Carbohydrate; 1.8 g Dietary Fiber; 20 g Protein; 2 mg Iron; 5.6 mg Niacin; 0.4 mg Vitamin B6; 1 mcg Vitamin B12; 3.6 mg Zinc; 27.2 mcg Selenium; 68.4 mg Choline;