Sliced Grilled Steak with Vegetable Stir-Fried Rice
Ingredients:
For the Steak:
1–2 ribeye or strip steaks (1-inch thick)
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, smashed
Optional: fresh thyme or rosemary
1–2 tbsp steak sauce or reduced soy glaze (for finish)
For the Stir-Fried Rice:
2 cups cooked jasmine or long-grain rice (preferably day-old)
1 tbsp sesame oil or vegetable oil
1 garlic clove, minced
1 small onion, finely diced
½ cup diced carrots
½ cup peas
½ cup corn kernels
2 eggs, lightly beaten
2 tbsp soy sauce
1 tbsp oyster sauce or hoisin (optional, for depth)
Salt and pepper to taste
Sliced green onions (for garnish)
Instructions:
Grill or Sear the Steak:
Pat steak dry, season with salt and pepper.
Heat oil in a hot skillet or grill pan over high heat.
Sear steak 3–4 minutes per side for medium-rare, adding butter, garlic, and herbs in the final minute and basting.
Let rest for 5–10 minutes, then slice thinly against the grain.
Drizzle with steak sauce or glaze for sheen.
Cook the Fried Rice:
Heat oil in a wok or skillet over medium-high heat.
Add garlic and onion, stir-fry until fragrant.
Add carrots, peas, and corn; cook until just tender.
Push veggies to the side, scramble eggs in the same pan.
Add rice, breaking up clumps, and stir everything together.
Season with soy sauce, oyster sauce (if using), salt, and pepper.
Garnish with green onions.
Assembly:
Plate a generous serving of stir-fried rice.
Fan out the sliced steak beside the rice.
Lightly spoon sauce around the steak for a glossy presentation.
Serve hot in a cozy setting for the perfect comforting meal.