This Asian-inspired steak fried rice meal with tender flank steak, green peas, and leftover white rice goes from wok to table in less than an hour.
Ingredients
- flank steak: 1 piece (1 pound)
- white sugar: 5 tsp (divided)
- kosher salt: (to taste)
- black pepper: (to taste, freshly ground)
- cornstarch: 1 Tbsp
- vegetable oil: 3 Tbsp (divided)
- eggs: 2 piece (beaten)
- onion: 1 piece (diced)
- garlic: 2 clove (minced)
- ginger: 1 tsp (grated)
- frozen peas: 1 cup (thawed)
- water: 2 Tbsp
- white rice: 3 cups (cooked)
- soy sauce: 3 Tbsp
- white vinegar: 1 tsp
- sesame oil: 1 tsp
Metric Conversion
Stages of cooking
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Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
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Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
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Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
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Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.
