Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) dry sherry (or rice wine vinegar)
  • 1 tsp (5ml) cornstarch
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) black pepper
  • 2 tbsp (30ml) vegetable oil (or peanut oil)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1 medium onion, diced
  • 1 cup (150g) frozen peas and carrots mix
  • 2 cups (400g) cooked and cooled long-grain rice (ideally day-old)
  • 2 large eggs, lightly beaten
  • 2 tbsp (30ml) soy sauce (or tamari for gluten-free)
  • 1 tbsp (15ml) oyster sauce (optional, for added umami)
  • 1 tsp (5ml) sesame oil
  • 2 green onions, thinly sliced, for garnish
  • Optional: a pinch of red pepper flakes for heat

Instructions:

  1. Marinate the Beef: Combine the beef and marinade ingredients in a bowl. Toss to coat. Set aside for at least 15 minutes, or up to 30 minutes in the fridge. This tenderizes the beef and gives it a lovely flavour.
  2. Prepare the Ingredients: While the beef marinates, chop the garlic, ginger, and onion. Measure out the rice and frozen vegetables.
  3. Cook the Beef: Heat 1 tablespoon of oil in the wok or skillet over high heat. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry until cooked through and slightly browned (about 2-3 minutes). Remove the beef from the wok and set aside.
  4. Sauté Aromatics and Vegetables: Add the remaining oil to the wok. Add the garlic, ginger, and onion, and stir-fry until fragrant (about 30 seconds). Add the frozen peas and carrots and cook until heated through (about 2 minutes).
  5. Scramble the Eggs: Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and scramble until just set. Break the eggs into smaller pieces.
  6. Add Rice and Sauce: Add the cooked rice to the wok. Break up any clumps. Pour in the soy sauce and oyster sauce (if using). Stir-fry to combine, ensuring the rice is evenly coated with the sauce.
  7. Combine and Finish: Return the cooked beef to the wok. Stir-fry to combine all ingredients. Drizzle with sesame oil.
  8. Serve: Garnish with green onions and red pepper flakes (if desired). Serve immediately.