Steak Fried Rice

This Asian-inspired steak fried rice meal with tender flank steak, green peas, and leftover white rice goes from wok to table in less than an hour.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 510 Calories

Ingredients

• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 teaspoon white vinegar
• 2 cloves garlic, minced
• 1 onion, diced
• 2 large eggs, beaten
• 3 cups cooked white rice
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 5 teaspoons white sugar, divided
• kosher salt to taste
• freshly ground black pepper to taste
• 1 cup frozen peas, thawed
• 3 tablespoons vegetable oil, divided
• 1 (1 pound) flank steak
• 1 teaspoon grated ginger

Recipe Instructions

Step 1

Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.

Step 2

Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.

Step 3

Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.

Step 4

Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.