Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian Fusion
Skill Level: Intermediate (Requires good multitasking and high-heat cooking)
Intensity: Medium-High (Fast-paced active cooking with quick steps)
Ingredients
For the Steak & Marinade:
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1 lb (450g) flank steak or sirloin, thinly sliced against the grain
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2 tbsp soy sauce
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1 tbsp rice vinegar or dry sherry
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1 tsp cornstarch
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1 tsp freshly ground black pepper
For the Fried Rice:
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4 cups cold, cooked jasmine or long-grain rice (preferably 1-2 days old)
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3 tbsp vegetable or avocado oil, divided
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3 large eggs, lightly beaten
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1 medium onion, diced
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1 cup frozen peas and carrots mix, thawed
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4 cloves garlic, finely minced
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4 tbsp (½ stick) unsalted butter, cubed and chilled
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3 green onions, thinly sliced (white and green parts separated)
For the Sauce:
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3 tbsp soy sauce
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1 tbsp oyster sauce (or more soy sauce for vegetarian)
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1 tsp sesame oil
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½ tsp sugar
Instructions
1. Marinate the Steak:
In a medium bowl, combine the thinly sliced steak with 2 tablespoons soy sauce, rice vinegar, cornstarch, and black pepper. Toss well to coat evenly and let it marinate for at least 10-15 minutes while you prep other ingredients.
2. Scramble the Eggs:
Heat a large wok or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil. Pour in the beaten eggs and let them set for 30 seconds before scrambling with a spatula. Cook until just set but still soft. Transfer to a clean plate and set aside.
3. Cook the Steak:
Increase the heat to high. Add another tablespoon of oil to the wok. Once shimmering and almost smoking, add the marinated steak in a single layer. Let it sear undisturbed for 1 minute to get a good crust, then stir-fry for another 1-2 minutes until just cooked through. Remove the steak and all its juices to the plate with the eggs.
4. Build the Fried Rice Base:
Add the final tablespoon of oil to the wok. Add the diced onion and cook for 2 minutes until translucent. Add the peas and carrots and the white parts of the green onions; stir-fry for another 2 minutes. Push the vegetables to one side.
5. The Garlic Butter Magic:
Reduce heat to medium. In the cleared space, add the minced garlic and cook for 30 seconds until fragrant. Add the cold butter cubes. As the butter melts and foams, immediately add the cold rice. Increase heat back to high. Toss and stir vigorously for 3-4 minutes, breaking up any clumps, until every grain is coated in the garlic butter and the rice is heated through.
6. Combine and Season:
Pour the soy sauce, oyster sauce, sesame oil, and sugar evenly over the rice. Toss to combine. Return the cooked steak (with any juices) and scrambled eggs back to the wok. Add the remaining green onions. Stir-fry for a final 1-2 minutes until everything is piping hot and perfectly combined.
7. Serve:
Remove from heat. Taste and adjust seasoning with an extra dash of soy sauce if needed. Divide into bowls and serve immediately while sizzling hot.
Chef’s Notes & Tips for Success
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The Secret to Perfect Fried Rice: COLD, DAY-OLD RICE. Freshly cooked rice is too moist and will become mushy. Spread fresh rice on a baking sheet to cool quickly in the fridge for an hour in a pinch.
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High Heat is Key: A very hot wok is essential for that classic “wok hei” (breath of the wok) sear and to prevent the ingredients from stewing.
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Butter’s Role: Adding chilled butter with the rice creates an emulsion that coats each grain in rich, savory flavor without making the dish greasy.
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Customize It: Add diced bell peppers, mushrooms, or broccoli in step 4. For a kick, add a teaspoon of chili-garlic sauce with the garlic.
Nutrition Information (Per Serving – Estimated)
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Calories: 620 kcal
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Carbohydrates: 52g
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Protein: 32g
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Fat: 32g (Saturated Fat: 13g)
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Cholesterol: 230mg
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Sodium: 1450mg
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Fiber: 3g
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Sugar: 4g