Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil (plus more for cooking)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1/2 tsp brown sugar
- 1 tbsp cornstarch
- 2 large eggs, whisked
- 1 medium onion, diced
- 4 spring onions, white and green parts separated
- 2 cups cold cooked rice
Instructions
- Marinate the Steak: In a bowl, mix sliced flank steak with garlic, olive oil, soy sauce, oyster sauce, rice wine, brown sugar, and cornstarch. Cover and let sit for at least 15 minutes.
- Cook the Eggs: Heat olive oil in a pan over medium-high heat. Add whisked eggs, scramble, cook through, and remove from the pan. Set aside.
- Sear the Steak: Add more oil to the hot pan. Add the marinated steak in a single layer. Cook for 1.5 to 2 minutes per side. Remove and set aside.
- Sauté the Veggies: In the same pan, add more oil if needed. Sauté diced onion and white parts of the spring onions for 1 minute.
- Add the Rice: Add cold rice to the pan. Mix with the onions and cook for 1 minute. Add soy sauce and stir-fry another minute.
- Combine Everything: Add cooked steak and scrambled eggs back to the pan. Stir-fry everything together for 1–2 minutes.
- Finish with Freshness: Add green parts of spring onions. Stir-fry for 30 seconds and serve hot.
Notes
Use day-old rice for best texture. Avoid crowding the pan when searing steak—work in batches if necessary. Add a dash of sesame oil or a squeeze of lime for a flavor boost.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg
Keywords: steak fried rice, quick fried rice, easy Asian dinner