Miso Steak Fried Wild Rice

Pamela Gelsomini, Miami, FL
2026 Wild Rice Recipe Contest Finalist

2 lbs flank steak
1 large onion, chopped
6 cloves garlic, chopped
2 tbsp minced ginger
2 tbsp canola oil
12 oz shiitake mushroom caps, sliced
1 large red bell pepper, sliced
4 eggs
3 cups cooked wild rice
3 tbsp oyster sauce
2 tbsp soy sauce
1 can (8 oz) diced water chestnuts, drained
2 cups pea pods, stringed
¼ cup each, chopped: green onion and cilantro, garnish
2 tsp sesame seeds, garnish

Marinade (whisk together):
3 tbsp each: rice vinegar and white miso paste
2 tbsp packed brown sugar
6 cloves garlic, minced
1½ tbsp minced ginger
½ tsp crushed red pepper

In large resealable plastic bag, place marinade and steak; marinate in refrigerator 4 hours (or overnight). Preheat grill to 400°F. Grill steak; rest. In large skillet, sauté onion, garlic, and ginger in oil, 2 minutes. Stir in mushrooms and bell pepper; cook 3-4 minutes. Push veggies to the side of the skillet. Crack eggs into empty side; scramble. Combine eggs with veggies while stirring in wild rice; heat through. Stir in oyster sauce, soy sauce, water chestnuts, and pea pods; cook 2 minutes. Thinly slice steak; place on top of wild rice mixture. Garnish.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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