Beef Stir-fry With Fried Rice (Print version)

Tender beef, crisp vegetables, egg, and day-old rice tossed in a savory stir-fry sauce for a fast skillet dinner.

# Ingredients:

For the beef

01 - 1 lb (450 g) flank steak or sirloin, thinly sliced across the grain
02 - 1 tablespoon soy sauce
03 - 1 tablespoon oyster sauce
04 - 2 teaspoons cornstarch
05 - 1/4 teaspoon baking soda
06 - 1 teaspoon neutral oil
07 - 1/4 teaspoon black pepper

For the sauce

08 - 2 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon water
11 - 1 teaspoon rice vinegar
12 - 1 teaspoon brown sugar
13 - 1 teaspoon toasted sesame oil

For the fried rice

14 - 3 tablespoons neutral oil, divided
15 - 2 large eggs, beaten with a pinch of salt
16 - 3 cloves garlic, minced
17 - 1 tablespoon fresh ginger, minced
18 - 1/2 cup diced yellow onion
19 - 1 cup frozen peas and carrots
20 - 4 cups (about 600 g) cold cooked long-grain rice
21 - 3 green onions, sliced, whites and greens separated
22 - Salt and black pepper, to taste

# Instructions:

01 - Toss the sliced beef with soy sauce, oyster sauce, cornstarch, baking soda, oil, and black pepper. Let it stand for 15 minutes while you prepare the rice, vegetables, and sauce.
02 - In a small bowl, stir together soy sauce, oyster sauce, water, rice vinegar, brown sugar, and sesame oil until the sugar dissolves.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the eggs and scramble just until softly set, then transfer to a plate.
04 - Raise the heat to high and add 1 tablespoon oil. Spread the beef in a single layer and sear for 1-2 minutes per side until browned. Transfer to the plate with the eggs.
05 - Add the remaining 1 tablespoon oil, then stir-fry the garlic, ginger, onion, green onion whites, peas, and carrots for 1-2 minutes until fragrant and hot.
06 - Add the cold rice and break up clumps with a spatula. Stir-fry for 3-4 minutes, pressing the rice against the pan so the grains dry and toast slightly.
07 - Pour in the sauce, then return the beef and eggs to the pan. Toss for 1-2 minutes until glossy and steaming hot. Stir in green onion greens and adjust salt and pepper before serving.

# Good to know:

01 - Use day-old cold rice for the best separate grains.
02 - Prep all ingredients before heating the skillet because the cooking moves quickly.
03 - Slice beef across the grain for a tender bite.

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