Black Pepper Steak Fried Rice

Method9 steps

1. 1

   Step 1: Toss all 225 g steak cubes with 2 tsp light soy sauce, ½ tsp baking soda, ½ tsp marinade sugar, 1 tsp cornstarch, 1 tsp cracked black pepper and 1 tsp marinade sesame oil. Refrigerate for 20–60 minutes. Prepare the sauce and other ingredients while the steak marinates.

   Marinate steak · 20 minUses 225 g steak, cut into bite-sized cubes · 2 tsp light soy sauce · 0.5 tsp baking soda · 0.5 tsp sugar · 1 tsp cornstarch · 1 tsp black pepper, cracked · 1 tsp sesame oil

   
2. 2

   Step 2: Mix 1 tbsp soy sauce, 2 tsp dark soy sauce, 1½ tbsp oyster sauce, the separate ½ tsp sauce sesame oil, 1 tsp sauce sugar, 1 tbsp sauce water and 2 tsp cracked black pepper. Add MSG to taste only if desired.

   Uses 1 tbsp soy sauce · 2 tsp dark soy sauce · 1.5 tbsp oyster sauce · 0.5 tsp sesame oil (for sauce) · 1 tsp sugar (for sauce) · 1 tbsp water · 2 tsp black pepper, cracked (adjust to taste; for sauce) · Optional MSG to taste; source printed dose unreadable

3. 3

   Step 3: After the steak has marinated, heat the 1 tbsp searing oil in a wok or skillet over high heat. Sear all the marinated steak cubes until browned and just cooked through, then lift them out and reserve. Leave the searing oil and juices in the pan for the rice.

   Uses 1 tbsp neutral oil for searing · All steak cubes after twenty-to-sixty-minute marination

   
4. 4

   Step 4: Keep the white and green parts of both original green-onion stalks separate, reserving their greens for the final toss. Lower the same pan to medium heat and add the 1 tbsp butter, 4 minced garlic cloves, chopped small shallot (1 small) and the white green-onion parts to its retained searing oil and juices. Sauté for 30–45 seconds until fragrant.

   Fry rice aromatics · 1 minUses Retained searing oil and beef juices · 1 tbsp butter · 4 minced garlic cloves · 1 small shallot, finely chopped · White parts from both original green-onion stalks; reserve greens

   
5. 5

   Step 5: Pour all 2 beaten eggs into the fragrant aromatics and scramble gently until just set. Push the scrambled egg and aromatics to one side of the pan.

   Uses All fragrant aromatics and retained pan fats · 2 beaten eggs

6. 6

   Step 6: Add the 1 cup frozen mixed vegetables to the cleared side of the pan. Stir-fry for about 1–2 minutes until heated through, keeping the cooked egg and aromatics in the pan.

   Heat mixed vegetables · 1 minUses All cooked egg and aromatics retained at one side · 1 cup frozen mixed vegetables

7. 7

   Step 7: Add all 2 cups cold ready cooked rice to the hot vegetables, egg and aromatics. Break up clumps and stir-fry everything over high heat for about 2–3 minutes until combined, hot throughout and lightly toasted.

   Stir-fry the cooked rice · 2 minUses All heated vegetables, egg and aromatics · 2 cups cold ready cooked rice

   
8. 8

   Step 8: Add the reserved green parts of the original two green-onion stalks, all the earlier cooked steak and the complete prepared black-pepper sauce to the hot fried rice. Toss until evenly coated and hot throughout, with the steak cooked through.

   Uses All hot rice, vegetables, egg and aromatics · Reserved greens from the same two original stalks · All earlier seared cooked steak · All complete premixed sauce

   
9. 9

   Step 9: Taste the finished steak fried rice and add optional extra soy sauce or cracked black pepper only if needed. Divide into 3 portions and serve hot.

   Uses All finished steak, rice, vegetables, egg and sauce · Optional extra finishing soy sauce to taste · Optional extra finishing cracked black pepper to taste