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My review
Steak Fried Rice
1
jacquelinefontillas@hotmail.co
"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 1 hour."
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Ingredients
45 m servings 510Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- Heat 1 teaspoon oil 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.
- 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.
- 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.
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12/12/2019
Overall this is a good recipe but it was a little hard to follow. I recommend having all of your ingredients out and measured beforehand to help simplify. It needed more sesame oil flavor in my ...