Lunch: Beef Fried Rice

Recipe by Judy Kim Transform leftover rice into better-than-takeout stir fry.

Ingredients

1 lb. flank steak, cut into bite-size pieces
kosher salt
Freshly ground black pepper
5 tsp. sugar
1 tbsp. cornstarch
vegetable oil
2 Eggs, beaten
2 garlic cloves, minced
1 tsp. grated ginger
1 onion, diced
1 c. peas
3 tbsp. soy sauce
1 tsp. white vinegar
1 tsp. sesame oil
3 c. leftover white rice

Instructions

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

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