High-Protein Garlic Butter Steak Fried Rice by Nikita Fair

Ingredients

• 1.5 lbs Lean steak (e.g., top round), cut into bite-sized pieces
• 1 lb Day-old cooked rice
• 2 cups Frozen mixed vegetables
• 3 Eggs, scrambled
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1/4 cup Mayonnaise (for Yum Yum sauce)
• 2 tbsp Ketchup (for Yum Yum sauce)
• 1 tbsp Rice vinegar (for Yum Yum sauce)
• 1 tsp Sweetener (like honey or maple syrup, for Yum Yum sauce)
• 1 tsp Paprika (for Yum Yum sauce)
• 1/2 tsp Garlic powder (for Yum Yum sauce)
• 1/4 tsp Salt (for Yum Yum sauce)
• Pinch Black pepper
• 1 tbsp Butter (for garlic butter)
• 2 cloves Garlic, minced (for garlic butter)
• 1 tbsp Sesame seeds (for garnish)
• 2 Green onions, sliced (for garnish)

Instructions

1. Place the bite-sized steak pieces into the slow cooker.
2. Add 1 tablespoon of butter, 2 minced garlic cloves, and a pinch of black pepper to the slow cooker with the steak.
3. Cook on high for 2-3 hours, or until the steak is tender.
4. While the steak is cooking, prepare the Yum Yum sauce by whisking together mayonnaise, ketchup, rice vinegar, sweetener, paprika, garlic powder, and salt in a small bowl until smooth.
5. In a separate bowl, combine the day-old cooked rice with soy sauce and sesame oil. Toss until the rice is evenly colored.
6. Once the steak is tender, add the frozen mixed vegetables and scrambled eggs to the slow cooker.
7. Stir in the seasoned rice.
8. Cover and cook for an additional 30 minutes, or until the vegetables are heated through and the eggs are fully cooked.
9. Stir the contents of the slow cooker to combine everything, creating the fried rice mixture.
10. Serve the fried rice hot, garnished with sesame seeds and sliced green onions.
11. Drizzle with the prepared Yum Yum sauce before serving.