Greek Beef Gyro Fried Rice

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  2 lb or 907g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic powder

  Spices

  1 tbsp or 10g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Lemon juice

  Raw

  2 tbsp or 30g

• Butter

  Unsalted

  3 tbsp or 43g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Carrots

  Raw

  2 medium or 122g

• Onions

  Raw

  1 medium or 110g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Garlic

  Raw

  3 clove or 9g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Onions

  Young green, tops only

  3 stalk or 36g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Oyster sauce

  Ready-to-serve

  2 tsp or 12g

• Sesame oil

  Salad or cooking

  ½ tbsp or 7g

Directions

1. Remove any large pieces of fat from the beef roast and then slice the meat into thin, 1/4 inch strips. Place in Instant pot. In a small bowl combine ⅓ cup of WATER, olive oil, garlic powder, oregano, cumin, thyme, lemon juice, and salt and pepper. Pour over meat. Cover and turn the valve to "sealing." Press "manual" or high pressure, and set the timer for 30 minutes. After the timer beeps allow the instant pot to rest for 15 minutes before releasing any of the pressure. Remove the lid, taste and add additional seasonings if needed.
2. Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.

Similar Foods

• 20-Minute Greek Gyros
• Flank Steak Stir Fry with Asparagus and Red Pepper