Ingredients:

  • 1 pound (450g) Sirloin steak, about 1 inch thick
  • 1 tablespoon (15ml) Soy sauce, low sodium
  • 1 tablespoon (15ml) Shaoxing rice wine or dry sherry
  • 1 teaspoon (5ml) Cornstarch
  • 1/2 teaspoon (2.5ml) Ground black pepper
  • 1 tablespoon (15ml) Vegetable oil, for searing
  • 4 cups (approximately 800g cooked) Cooked rice, day-old is best (long-grain or jasmine)
  • 2 tablespoons (30ml) Vegetable oil
  • 1 medium Yellow onion, diced
  • 2 cloves Garlic, minced
  • 1 inch (2.5cm) Ginger, peeled and minced
  • 1 cup (150g) Frozen peas, thawed
  • 1 medium Carrot, diced
  • 2 large Eggs, lightly beaten
  • 3 tablespoons (45ml) Soy sauce, low sodium
  • 1 tablespoon (15ml) Oyster sauce
  • 1 tablespoon (15ml) Sesame oil
  • 1 teaspoon (5ml) Brown sugar
  • 1/2 teaspoon (2.5ml) Ground white pepper
  • 2 Green onions, thinly sliced
  • Sesame seeds

Instructions:

  1. Marinate the Steak: Combine steak with soy sauce, rice wine/sherry, cornstarch, and pepper. Let it sit while you prep the rest of the ingredients.
  2. Prepare the Sauce: Whisk together soy sauce, oyster sauce, sesame oil, brown sugar, and white pepper. Set aside.
  3. Sear the Steak: Heat oil in the skillet/wok over high heat. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on your preference. Use a meat thermometer to check doneness (130-135°F for medium-rare). Rest steak.
  4. Cook the Rice Base: Add oil to the skillet/wok. Sauté onion until softened. Add garlic and ginger, cook until fragrant.
  5. Add Vegetables: Stir in peas and carrots. Cook until slightly softened.
  6. Scramble the Eggs: Push vegetables to one side of the skillet/wok. Pour in beaten eggs and scramble until cooked.
  7. Combine Everything: Add cooked rice to the skillet/wok. Break up any clumps.
  8. Add Sauce: Pour sauce over the rice mixture. Stir-fry until everything is evenly coated and heated through.
  9. Slice the Steak: Thinly slice the rested steak against the grain.
  10. Final Assembly: Gently fold sliced steak into the fried rice.
  11. Garnish and Serve: Garnish with green onions and sesame seeds (optional). Serve immediately.