Savor a delicious blend of tender steak and fragrant vegetables stir-fried with rice for a quick, satisfying meal.
Ingredients
1 pound flank steak
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cornstarch
3 tablespoons oil
2 large eggs
1 medium onion
2 cloves garlic
1 teaspoon ginger
1 cup peas
3 cups cooked rice
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sesame oil
Method
Begin by patting the flank steak dry with a paper towel, then cut it into small chunks and place them in a mixing bowl. Season with sugar, salt, and pepper, then coat thoroughly with cornstarch.
In a large skillet or wok, heat a teaspoon of oil over medium-high heat. Crack the eggs into the pan and scramble them with a spatula for 3 to 5 minutes until cooked, then set aside.
Add another teaspoon of oil to the skillet and introduce half of the marinated steak. Increase the heat to high and cook until browned and cooked through, about 3 to 5 minutes. Remove the steak and repeat with the remaining pieces.
Pour in 2 tablespoons of oil and lower the heat to medium-low. Sauté chopped onions, minced garlic, and grated ginger until the onions become translucent, approximately 2 to 3 minutes. Stir in peas along with a splash of water and cook until the peas are tender, roughly 2 to 3 minutes.
Add the prepared rice to the pan, breaking up clumps with a spatula, and cook until heated through, about 2 to 3 minutes. Stir in soy sauce, any remaining sugar, vinegar, and sesame oil. Finally, mix in the cooked steak and scrambled eggs, tossing everything together and heating for another 3 minutes before serving.
