Ingredients 

3 tablespoons extra virgin olive oil

2 large eggs

sea salt and freshly ground pepper

12 ounces sirloin steak, trimmed and cut into 1/2-inch-thick pieces

2 carrots, diced

2 stalks celery, diced

1 leek (white and light green parts only), thinly sliced and well rinsed

3 cloves garlic, minced

1 1-inch piece ginger, peeled and minced

2 cups frozen brown rice thawed

2 cups sugar snap peas, halved

2 tablespoons low-sodium soy sauce

Directions

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.

 Wipe out the skillet and heat 1 tablespoon oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside.

Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.

Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.