This is recipe is incredibly easy, yummy, nutritious and perfect to make when you have some leftover rice from the day before!
Combine as many vegetables as you want with your rice and beef, the more the better.  This dish helps you to incorporate more veggies into your diet and also it is great to maybe use that half onion or a bit of spinach that is in your refrigerator.

• 2 cups of rice
• 500 g of beef steaks
• 1 cup of alfalfa
• 1 purple onion, diced
• 1 carrot, shredded
• 1 red bell pepper
• 1 green bell pepper
• 1 zucchini
• 2 tbsp of soy sauce
• 2 tbsp of Worcestershire sauce
• 2 tbsp of oil
• 1 tsp of garlic powder
• 1 tsp of red pepper
• A pinch of black pepper
• A pinch of salt

1. Cook your rice as regular. When ready and cooled down, place it in the refrigerator for an hour or two. If you have rice done from the day before much better!
2. In a large nonstick skillet, add the oil and when warm, start to cook the steaks, previously cut into slices, with the Worcestershire sauce, garlic powder, red pepper, salt, and black pepper.
3. When the meat is medium-rare, add all the vegetables. I recommend to cut slices of the bell peppers and zucchini, if you want to cut them into tiny pieces, it works too!
4. Incorporate the cool rice into the skillet with the vegetables and the beef. Stir to combine.
5. Add the soy sauce and stir again. Try the rice and check if you want to add some extra salt and black pepper.
6. About 5 minutes before turning off the heat, add the alfalfa and combine well.