Beef Fried Rice

15 ingredients
3 steps

Ingredients

  • 1 pound Flank Steak [cut in small bite sized peices]
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 5 teaspoons Sugar [divided]
  • 1 tablespoons Cornstarch
  • 3 tablespoons Olive Oil
  • 2 Eggs [beaten]
  • 2 teaspoons Garlic [minced]
  • 1 teaspoon Ginger {fresh grated]
  • 1 Onion [diced]
  • 1 cup Peas
  • 3 cups White Rice [cooked]
  • 3 tablespoons Soy Sauce
  • 1 teaspoon White Vinegar
  • 1 teaspoon Sesame Oil

Directions

  1. 1
    1. Rinse and pat meat dry with a paper towel. In a medium bowl, season meat with salt, pepper and 1 teaspoon sugar, then toss with cornstarch until well-coated. Set aside
  2. 2
    2. In a large skillet or wok over medium-high heat, add 1 teaspoon vegetable oil and eggs. Scramble using a rubber spatula, then transfer to side dish. Turn heat on high, then add a drizzle of oil and fry meat until crispy. Cook meat in 2 batches, then transfer to another side dish.
  3. 3
    3. In same skillet over medium-low heat, add remaining 2 tablespoons vegetable oil, garlic, ginger and onions, and cook, 2 to 3 minutes. Add peas and 2 tablespoons water, and cook until peas are tender. Add cooked rice and break up using spatula, cooking 2 to 3 minutes more. Stir in soy sauce, white vinegar, pepper, remaining 4 teaspoons sugar, and sesame oil. Add back meat and eggs, then toss together and serve immediately.

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