Beef Fried Rice
Ingredients:
Marinade and Sauce:
1/4 cup low-sodium soy sauce
1 tablespoon rice cooking wine
1 tablespoon mirin
1 tablespoon grated ginger or ginger paste
1/2 teaspoon sesame oil
Beef Stir Fry:
1 1/4 lbs. strip steak, flank steak, or sirloin
2 tablespoons vegetable oil (substitute peanut oil or canola oil)
3 large eggs, beaten
4 tablespoons butter
1 medium onion, finely diced
2 medium carrots, peeled and finely chopped
4 cups cooked and chilled rice
1 cup frozen peas
1 green onion, thinly sliced
Directions:
Whisk together soy sauce, rice cooking wine, mirin, ginger, and sesame oil. Pour half into a separate bowl, add the steak, and stir to coat. Cover and marinate for 30 minutes.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add beef in a single layer, cook until browned, then flip to brown the other side. Remove beef and keep warm. Work in batches if necessary.
Wipe the pan clean, melt 1 tablespoon butter, add beaten eggs, and scramble. Remove and keep warm.
Add another tablespoon of oil to the skillet, sauté onion and carrots until crisp-tender. Remove and place on top of the beef.
Cut scrambled eggs into pieces. Melt half the butter, add half the rice, and cook. Drizzle with half of the sauce mixture. Add scrambled eggs on top and keep warm.
Melt the remaining butter, add the remaining rice and peas, cook, then drizzle with the remaining sauce. Stir everything together and warm through. Add green onions before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 450 kcal | Servings: 4