Wok-Seared Beef Fried Rice

By Sprig Originals ✓ · cooked up in Sprig

Tender velveted flank steak gets a hard sear in a screaming-hot pan, then comes out while the rice fries — so the beef stays juicy and the grains get that toasty, separate, takeout-counter bite. Cold day-old rice, a splash of soy and oyster sauce, and about 15 minutes of actual cooking.

Ingredients

• 12 oz flank steak or sirloin, sliced 1/8-inch thick against the grain
• 1/4 tsp baking soda
• 1 tbsp soy sauce
• 2 tsp Shaoxing wine or dry sherry
• 2 tsp cornstarch
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (optional, for color)
• 1 tsp sugar
• 1 tsp toasted sesame oil

• 4 cups cooked long-grain white rice, cold (day-old)
• 3 tbsp neutral oil, such as canola or peanut
• 3 large eggs, beaten
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 cup frozen peas and carrots, thawed
• 4 scallions, whites and greens separated, sliced
• 1/2 tsp kosher salt, or to taste

Instructions

1. Toss the sliced beef with the baking soda in a bowl and let it sit 10 minutes. Add the soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper, and mix with your hands until every piece is slicked and no dry cornstarch remains. Let it marinate at room temperature for 15 minutes while you prep everything else.
2. Break up the cold rice with wet hands or a fork so there are no clumps — this is the single biggest factor in getting separate grains. Whisk the sauce ingredients together in a small bowl and set it beside the stove with all your prepped vegetables.
3. Heat a 14-inch carbon steel wok or your largest heavy skillet over high heat for 2 minutes, until a drop of water vaporizes instantly. Add 1 tablespoon of the oil and swirl.
4. Add the beef in a single layer, spreading the pieces apart, and let it sit undisturbed for 60 to 90 seconds to build a brown crust. Toss and cook 30 to 45 seconds more, until just barely cooked through with a little pink at the center. Immediately scrape it onto a plate — it will finish in the residual heat and again at the end.
5. Add 1 tablespoon oil to the hot pan, pour in the beaten eggs, and let them set for 15 seconds. Scramble in large soft curds for about 45 seconds, then slide them out onto the plate with the beef.
6. Add the last tablespoon of oil, then the onion. Stir-fry over high heat for 2 minutes until the edges char slightly. Add the garlic, ginger, and scallion whites and stir constantly for 30 seconds, until fragrant.
7. Add the rice and press it into the pan in an even layer. Let it sit for 45 seconds to toast, then toss and press again. Repeat for 3 to 4 minutes total, until the grains are hot, dry, and bouncing loose in the pan.
8. Add the peas and carrots and pour the sauce around the edge of the pan rather than into the middle — it sizzles and caramelizes on contact. Toss hard for 1 minute until every grain is evenly colored.
9. Return the beef and eggs along with any juices on the plate, add the scallion greens, and toss for 30 to 45 seconds just to reheat. Taste and add the salt if needed. Serve immediately, straight from the pan.
10. Serve with chili crisp, sriracha, or extra soy sauce at the table.

Chef's tips

Nutrition (per serving, estimated)

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