Description
A restaurant-quality steak fried rice featuring tender velvetized sirloin, aromatic ginger, and perfectly textured cold rice.
Ingredients
Scale
12 ounces top sirloin steak, sliced into bite-size pieces
3 tablespoons reduced sodium soy sauce, divided
2 tablespoons canola oil, divided
1 tablespoon cornstarch
3 tablespoons oyster sauce
1 tablespoon sesame oil
1/4 teaspoon ground black pepper
1 (10-12 oz) bag frozen peas and carrots, thawed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon unsalted butter
3 1/2 cups leftover COLD cooked rice
1 bunch green onions, thinly sliced
3 large eggs, beaten
Instructions
- Whisk 1 tbsp soy sauce, 1 tbsp oil, and cornstarch. Toss with beef and marinate for 15-30 minutes.
- In a small bowl, combine remaining soy sauce, oyster sauce, sesame oil, and black pepper.
- Heat 1/2 tbsp oil in a wok over medium-high heat. Sear beef in two batches for 1 minute per side until browned. Remove to a plate.
- Add 1/2 tbsp oil to pan. Stir-fry peas, carrots, garlic, and ginger for 1 minute.
- Add butter, cold rice, and half of the green onions. Stir to coat and break up rice clumps.
- Push rice to sides of the pan. Pour eggs into the center, scramble until nearly set, then mix into rice.
- Return beef and juices to the pan. Pour in sauce and toss until everything is evenly coated and hot.
- Garnish with remaining green onions and serve immediately.
Notes
- Always use cold, day-old rice to prevent a mushy texture.
- Ensure the pan is screaming hot before adding the beef for the best sear.
- Slice the steak across the grain for maximum tenderness.
Nutrition
- Serving Size: 4 servings
- Calories: 533 kcal
- Sugar: 0.5 g
- Sodium: 938 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 185 mg