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Wellness
Better Sleep
Health
Healthy Aging
Natural Remedies
Weight Loss
Balance
10 Thoughts on Whole Living
Stress Relief
Career + Money
Book Reviews
Relationships
Spirituality
Psychology
Eat Well
Recipes
Diet + Weight Loss
Fit to Eat
Healthy Dinners
Healthy Snacks
Natural Pantry
Seasonal Foods
Special Diets
Fitness
Cardio
Motivation
Strength
Yoga
Your Best Body
Beauty
Healthy Hair + Nails
Healthy Skin Awards
Natural Makeup
Live Green
Eco Style
Eco Travel
Green Gear
X
Wellness
Better Sleep
Health
Healthy Aging
Natural Remedies
Weight Loss
Balance
10 Thoughts on Whole Living
Stress Relief
Career + Money
Book Reviews
Relationships
Spirituality
Psychology
Eat Well
Recipes
Diet + Weight Loss
Fit to Eat
Healthy Dinners
Healthy Snacks
Natural Pantry
Seasonal Foods
Special Diets
Fitness
Cardio
Motivation
Strength
Yoga
Your Best Body
Beauty
Healthy Hair + Nails
Healthy Skin Awards
Natural Makeup
Live Green
Eco Style
Eco Travel
Green Gear
X
Total Time
40 minutes
Yield
Serves 4
Ingredients
4 ounces sirloin steak, trimmed of fat and sliced into 1/4-inch-thick strips
2 teaspoons low-sodium tamari sauce
1 tablespoon minced peeled fresh ginger (from one 1-inch piece)
1 garlic clove, minced
6 scallions, chopped
1/4 teaspoon crushed red-pepper flakes
1/4 cup water, plus more for saucepan
2 large carrots (6 ounces), julienned
8 leaves napa cabbage (8 ounces), sliced into 1/2-inch-thick strips
1 1/2 teaspoons toasted sesame oil
3 cups cooked short-grain brown rice
Coarse salt
4 large egg