Ingredients:
- 1 lb (450g) flank steak or sirloin steak, thinly sliced against the grain
- 2 tablespoons (30ml) soy sauce, low sodium preferred
- 1 tablespoon (15ml) cornstarch
- 1 teaspoon (5ml) sesame oil
- 1/2 teaspoon (2.5ml) ground white pepper (optional)
- 3 tablespoons (45ml) soy sauce, low sodium preferred
- 1 tablespoon (15ml) oyster sauce (vegetarian alternative: hoisin sauce + a pinch of mushroom powder)
- 1 tablespoon (15ml) Shaoxing rice wine (or dry sherry)
- 1 teaspoon (5ml) sesame oil
- 1 teaspoon (5ml) sugar
- 1/2 teaspoon (2.5ml) ground white pepper (optional)
- 1/4 cup (60ml) chicken broth (or water)
- 2 tablespoons (30ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 inch (2.5cm) ginger, minced
- 1 medium onion, diced
- 1 cup (approx. 150g) mixed frozen vegetables (peas, carrots, corn)
- 3 cups (approx. 450g) cooked and cooled long-grain rice (preferably day-old)
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced, for garnish
Instructions:
- Combine sliced beef with marinade ingredients in a bowl. Toss to coat and set aside for at least 15 minutes (or longer in the fridge).
- Whisk together all sauce ingredients in a small bowl. Set aside.
- Heat 1 tablespoon of oil in the wok/skillet over high heat. Add marinated beef and stir-fry until browned and cooked through. Remove from wok and set aside.
- Add remaining 1 tablespoon of oil to the wok/skillet. Add garlic and ginger and stir-fry until fragrant (about 30 seconds). Add diced onion and frozen vegetables and cook until heated through.
- Push the vegetables to one side of the wok/skillet. Pour in the beaten eggs and scramble until cooked but still slightly soft.
- Add the cooked rice to the wok/skillet, breaking it up with your spatula. Stir-fry to combine with the vegetables and eggs.
- Return the cooked beef to the wok/skillet. Pour in the prepared sauce. Stir-fry until everything is evenly coated and heated through.
- Garnish with sliced green onions and serve immediately.