Beef and Mushroom Stir Fry with White Rice

• 96
  1 1/2 cups white jasmine rice, rinsed

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 2 1/4 cups water
• 3/4 tsp salt, divided
• 91
  1 3/4 lb sirloin steak, thinly sliced against the grain

  Sirloin Steak91$17.00Buy from Grown Well Regenerative Farm
• 1/4 tsp black pepper, freshly cracked
• 81
  8 oz lion's mane mushrooms, trimmed and torn into bite-sized clusters

  Organic Lion's Mane Mushroom 6 oz.81$6.49Buy from Farm to My Neighborhood-Magaña
• 97
  2 tbsp avocado oil, divided

  Avocado Oil97$49.00Buy from Casa Ayla
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 86
  1/4 cup coconut aminos

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic

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1. 1

   Combine the white jasmine rice, water, and 1/4 teaspoon of the salt in a medium saucepan over high heat. Bring to a rolling boil, cover tightly with a lid, reduce heat to low, and simmer undisturbed for 12 minutes until the liquid is fully absorbed. Remove from the heat and allow to rest covered for 3 minutes before fluffing with a fork.

2. 2

   While the rice cooks, season the thinly sliced sirloin steak evenly with the black pepper and 1/4 teaspoon of the salt. In a small bowl, whisk together the coconut aminos and ground ginger until dissolved.

3. 3

   Heat 1 tablespoon of the avocado oil in a large skillet or wok over high heat for 1 minute until lightly shimmering. Add the sirloin steak slices in a single layer and sear undisturbed for 2 minutes, then stir-fry for 1 minute more until browned on the edges; immediately transfer the beef onto a clean plate.

4. 4

   Pour the remaining 1 tablespoon of avocado oil into the hot pan over medium-high heat. Add the lion's mane mushrooms along with the remaining 1/4 teaspoon of salt, searing without moving for 2 minutes to develop color, then tossing for 2 minutes until tender and caramelized.

5. 5

   Add the minced garlic to the mushrooms and stir constantly for 30 seconds until fragrant. Pour in the coconut aminos and ground ginger mixture, scraping up any browned bits from the pan, and allow the sauce to bubble vigorously for 1 minute until slightly glossy.

6. 6

   Return the seared sirloin steak and any collected meat juices to the skillet, tossing constantly over medium heat for 1 minute until the beef is thoroughly heated through and evenly coated in sauce. Spoon the warm, fluffy white jasmine rice into shallow bowls and divide the beef and mushroom stir fry generously over the top.