Beef Fried Rice

photo: credits:


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


  1. Rinse and pat meat dry with a paper towel. In a medium bowl, season meat with salt, pepper and 1 teaspoon sugar, then toss with cornstarch until well-coated. Set aside.
  2. In a large skillet or wok over medium-high heat, add 1 teaspoon vegetable oil and eggs. Scramble using a rubber spatula, then transfer to side dish. Turn heat on high, then add a drizzle of oil and fry meat until crispy. Cook meat in 2 batches, then transfer to another side dish.
  3. In same skillet over medium-low heat, add remaining 2 tablespoons vegetable oil, garlic, ginger and onions, and cook, 2 to 3 minutes. Add peas and 2 tablespoons water, and cook until peas are tender. Add cooked rice and break up using spatula, cooking 2 to 3 minutes more. Stir in soy sauce, white vinegar, pepper, remaining 4 teaspoons sugar, and sesame oil. Add back meat and eggs, then toss together and serve immediately.

Credits to: