Beef Fried Rice
Prep Time10 minutes
Cook Time20 minutes
Marinating Time10 minutes
Total Time 40 minutes
SERVES 4
INGREDIENTS :
FOR THE BEEF
▢3/4 pound flank steak cut into bite sized cubes
▢1/2 teaspoon granulated sugar
▢1/2 teaspoon toasted sesame oil
▢2 tablespoons soy sauce
▢2 teaspoons corn starch
FOR THE FRIED RICE
▢4 teaspoons vegetable oil divided use
▢1/2 cup onion finely chopped
▢1/2 cup carrots peeled, quartered and sliced
▢1/2 cup peas thawed from frozen
▢2 teaspoons garlic minced
▢2 eggs lightly beaten
▢3 cups cooked white rice
▢3 tablespoons soy sauce
▢1 tablespoon toasted sesame oil
▢salt and pepper to taste
▢1/4 cup green onions sliced
INSTRUCTIONS :
FOR THE BEEF
Place the steak, sugar, sesame oil, soy sauce and corn starch in a bowl. Stir to combine. Cover and refrigerate for at least 10 minutes.
FOR THE RICE
Heat 2 teaspoons of oil in a large pan over medium high heat. Add the steak to the pan in a single layer and cook for 3-4 minutes until golden brown, stirring occasionally. You may need to work in batches.
Remove the steak from the pan and cover with foil to keep warm.
Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 4-5 minutes or until the vegetables are soft.
Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
Remove the vegetables from the pan, then cover with foil to keep warm.
Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally, until the eggs are scrambled and cooked through. Season the eggs with salt and pepper.
Add the rice, steak, cooked veggies and peas to the pan. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes.
Sprinkle green onions over the top of the rice mixture, then serve immediately.
NOTES:
Long grain, leftover rice works best in this recipe.
You can use other types of steak such as sirloin, New York strip or rib eye.
