Description
Enjoy a delicious and quick Black Pepper Steak Fried Rice, featuring tender flank steak, colorful mixed vegetables, and fluffy jasmine rice. Perfect for busy weeknights, this dish is packed with flavor and can easily be customized with your favorite veggies.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb flank steak, thinly sliced
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, and corn)
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black pepper
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Salt to taste
Instructions
- In a bowl, combine the sliced flank steak with 1 tablespoon of soy sauce, 1 teaspoon of black pepper, and a pinch of salt. Let it marinate for at least 15 minutes.
- While the steak marinates, dice the onion, mince the garlic, and chop the green onions. Chop any fresh vegetables into small, uniform pieces.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Add the marinated steak in a single layer and sear for 2-3 minutes until browned. Stir-fry for another 2 minutes until cooked through. Remove and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the diced onion for about 2 minutes until translucent, then add the minced garlic and stir for another 30 seconds.
- Stir in the mixed vegetables and cook for 3-4 minutes until tender but crisp.
- Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble gently. Once mostly cooked, mix with the vegetables.
- Add the cooked jasmine rice to the skillet, breaking up any clumps. Stir to combine with the vegetables and eggs.
- Pour in the remaining 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil. Stir well to coat the rice evenly.
- Add the cooked steak back into the skillet and toss everything together. Adjust seasoning with more soy sauce, black pepper, or salt if needed.
- Once heated through, remove from heat and sprinkle with chopped green onions. Serve hot, either on its own or with side dishes like cucumber salad or spring rolls.
Notes
- Use Day-Old Rice: For best results, use rice that has been cooked and refrigerated overnight to reduce stickiness.
- High Heat is Key: Cooking on high heat helps achieve that delicious, slightly charred flavor.
- Customize Your Veggies: Feel free to add any vegetables you love or have on hand, such as bell peppers or broccoli.
- Prep Time: 15 minutes
- Cook Time: 15 minutes