Beef and Broccoli Fried rice
Ingredients: The ingredient amounts are for four portions.
- Beef Strips 500g or 17.6oz, lean
- Sauce 1.5 tbsp soy sauce, 1 tbsp oyster
- sauce, 1 tbsp sugar ½ tsp white pepper,
- 1 tsp sesame oil, 1 tbsp of chili oil
- Soy Sauce 2 tbsp
- Sesame Oil 2 tbsp
- Rice Wine Vinegar 1 tsp
- Sesame Seeds 1 tsp (optional garnish)
- Chilli Oil Crisp 1 tsp (optional garnish)
- Basmati Rice 200g or 7oz, dry
- Baking Soda 1 tsp
- Salt ½ tsp
- Black Pepper ½ tsp
- Corn Flour 1 tbsp
- Chilli Oil Crisp 1 tsp
Instructions:
In a bowl, mix 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp cooking wine, baking soda,
salt, pepper, and cornstarch. Add the sliced steak and coat evenly. Let sit for 20
minutes to tenderize.
Heat 1 tbsp oil in a large pan or wok over high heat. Stir-fry the beef for 2–3
minutes until browned and just cooked through. Remove and set aside.
Add the florets to boiling water for 30–60 seconds, then drain and rinse under cold
water to keep them bright and crisp.
In the same pan add garlic and red onion; stir-fry for 1 minute until fragrant.
Toss in the broccoli, then add the day-old rice. Pour in the prepared sauce (1.5 tbsp
of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of sugar, ½ tsp of white pepper, 1 tsp of
sesame oil, 1 tbsp of chili oil) and stir-fry over high heat for 2 minutes, breaking up
any clumps.
Return the beef to the pan. Toss everything together for another minute until the
sauce coats the rice evenly and everything is hot.
Plate up, drizzle with chili oil, and top with sesame seeds. Best enjoyed straight
from the wok.
