Beef Fried Rice
This beef fried rice is just like chicken fried rice, but it is made with flank steak instead of chicken.Although this beef fried rice tastes best with cold, cooked rice, if you don't have any leftover rice, just make the rice now. Then spread it out on a plate and freeze it for 15-20 minutes.
Ingredients:
- 2 Tbsp. low-sodium soy sauce
- 1 Tbsp. minced garlic
- 1 lb. flank steak
- 2 large carrots
- 4 spring onions
- 2 Tbsp. vegetable oil
- 1/2 cup frozen peas, thawed
- 4 cups cold cooked rice
- 1 tsp. sugar
- 1/4 cup soy sauce
Preparation:
- Whisk together soy sauce and garlic.
- Slice flank steak across the grain into 1/2-inch strips. Place in a glass or plastic container and add the soy sauce marinade. Toss to coat. Set aside while you prepare the vegetables.
- Peel and dice carrots. Make them roughly the size of peas. Set aside.
- Wash and slice onions. Set aside.
- Heat 1 Tbsp. of the oil in a wok or large skillet over high heat. When the oil is hot, add the flank steak pieces (discard the marinade). Stir-fry until browned. Remove to a plate.
- If there is liquid left in the wok or skillet, drain it, and wipe out the wok.
- Add the remaining tablespoon of vegetable oil to the wok or skillet. When hot, add the carrots, spring onions and peas. Stir-fry until carrots soften, about 2 minutes.
- Add rice, sugar and soy sauce. Stir-fry, breaking up rice, so it doesn't stick.
- Add flank steak. Stir-fry until vegetables are cooked through.
