This beef fried rice combines thinly sliced steak, chilled cooked rice, vegetables, eggs, soy sauce, oyster sauce, and sesame oil. It makes four to six servings.
Ingredients
- 1 lb. beef sirloin or flank steak, thinly sliced
- 3 cups cooked and chilled rice, preferably day-old
- 2 tablespoons vegetable oil, divided
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup mixed vegetables, such as peas, carrots, and corn
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
- ¼ cup sliced green onions
- Optional sesame seeds
Instructions
- Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat.
- Cook the beef for 2–3 minutes per side. Check that it reaches 145°F (63°C), remove it, and rest it for at least 3 minutes.
- Heat the remaining oil. Sauté the onion and garlic for 1–2 minutes, then add the vegetables and cook for 2–3 minutes.
- Push the vegetables aside. Scramble the eggs in the empty space until set and 160°F (71°C), then mix them into the vegetables.
- Add the chilled rice, break up clumps, and stir-fry for 3–4 minutes, until heated to 165°F (74°C).
- Add soy sauce, oyster sauce, sesame oil, and black pepper. Toss evenly.
- Return the beef and stir-fry for 1–2 minutes.
- Garnish with green onions and optional sesame seeds.
Allow about 15 minutes for preparation and 20 minutes for cooking, or 35 minutes total.
