Steak Black Pepper Fried Rice (Print Version)

Tender steak, cold rice, eggs, vegetables, and a glossy black pepper sauce come together in one hot pan.

# Ingredients:

For the steak

01 - 1 lb (450 g) sirloin or flank steak, cut into 1/2-inch cubes or thin strips
02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon cornstarch
05 - 1/4 teaspoon baking soda
06 - 1 teaspoon neutral oil
07 - 1 teaspoon freshly cracked black pepper

For the black pepper sauce

08 - 1 tablespoon soy sauce
09 - 1 tablespoon oyster sauce
10 - 2 teaspoons dark soy sauce
11 - 1 tablespoon water
12 - 1 teaspoon sugar
13 - 1 teaspoon toasted sesame oil
14 - 1 1/2 teaspoons freshly cracked black pepper, plus more to finish

For the fried rice

15 - 3 tablespoons neutral oil, divided
16 - 2 large eggs, beaten with a pinch of salt
17 - 3 cloves garlic, minced
18 - 4 green onions, whites and greens separated, sliced
19 - 1 1/2 cups (210 g) frozen mixed vegetables
20 - 4 cups (about 650 g) cold cooked jasmine rice, clumps broken apart
21 - Salt, to taste

# Instructions:

01 - Toss the steak with soy sauce, Shaoxing wine, cornstarch, baking soda, oil, and cracked black pepper. Rest for 15-20 minutes while you prepare the remaining ingredients.
02 - In a small bowl, stir together soy sauce, oyster sauce, dark soy sauce, water, sugar, sesame oil, and cracked black pepper. Break up the cold rice before you start cooking.
03 - Heat a wok or large skillet over high heat. Add 1 tablespoon oil, spread the steak in a single layer, and sear for 2-3 minutes until browned and just cooked through. Transfer to a plate.
04 - Add 1 tablespoon oil to the pan. Stir-fry the garlic and white parts of the green onion for about 30 seconds, then add the beaten eggs and scramble until softly set.
05 - Add the frozen vegetables and cook for 1-2 minutes. Add the cold rice and remaining oil, then press and toss for 2-3 minutes until the grains separate and look lightly toasted.
06 - Pour the black pepper sauce around the hot edge of the pan. Toss well until the rice is evenly coated and glossy.
07 - Add the steak and any juices back to the pan with the green onion tops. Toss for 1 minute until hot. Taste and add salt or extra cracked black pepper if needed.

# Notes:

01 - Use cold cooked rice for the best separate-grain texture.
02 - Have every ingredient prepped before heating the pan.
03 - Best served right away while the steak is juicy and the rice is hot.

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