Gourmet Chicken & Beef Stir-Fry with Tomato Rice

A delightful fusion stir-fry combining tender chicken and beef strips with a medley of vegetables, served on a bed of rich, tomato-infused rice. This dish brings a harmony of flavors and textures, perfect for a sophisticated lunch.

Total time: 30 min

Servings: 2

Calories: 750 per serving

Protein: 45g | Carbs: 78g | Fat: 30g

Ingredients

• 150g chicken breast, thinly sliced
• 100g beef sirloin, thinly sliced
• 1 large egg
• 1 medium onion, sliced
• 1 carrot, julienned
• 100g pasta (preferably linguine or spaghetti)
• 100g mushrooms, sliced
• 2 tablespoons unsalted butter
• 150g jasmine rice
• 1 large tomato, diced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Start by cooking the jasmine rice: In a pot, combine the rice and 300ml of water with a pinch of salt. Add the diced tomato and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes until the rice is tender and the tomato has infused into the rice. Fluff the rice and set aside.
2. While the rice is cooking, bring a pot of salted water to boil and cook the pasta until al dente, approximately 8 minutes. Drain and set aside.
3. In a large skillet, melt the butter over medium-high heat. Add the sliced onion and julienned carrot, sauté for 2-3 minutes until the onions are translucent.
4. Add the sliced mushrooms and cook for another 2 minutes until they are golden and soft.
5. Push the vegetables to the side of the skillet and add the sliced chicken and beef. Season with a pinch of salt and pepper. Cook the meats for about 4-5 minutes until nicely browned and cooked through.
6. In a small bowl, beat the egg with a pinch of salt. Push the meat and vegetables to one side of the pan and pour in the beaten egg, scrambling it until fully cooked.
7. Combine everything in the skillet and add the cooked pasta, soy sauce, and olive oil. Toss everything together to heat through and meld the flavors, cooking for an additional 2 minutes.
8. Serve the stir-fry over beds of tomato-infused rice, garnished with freshly chopped parsley.