Yields:
4
Prep Time:
25 mins
Total Time:
25 mins
Jump to recipeTransform leftover rice into better-than-takeout stir fry.
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Ingredients
- 1 lb.
flank steak, cut into bite-size pieces
kosher salt
Freshly ground black pepper
- 5 tsp.
sugar, divided
- 1 Tbsp.
cornstarch
- 2 Tbsp.
plus 1 tsp. vegetable oil, divided, plus more for drizzling
- 2
large eggs, beaten
- 2
cloves garlic, minced
- 1 tsp.
grated ginger
- 1
onion, diced
- 1 cup
peas
- 3 cups
leftover white rice
- 3 Tbsp.
soy sauce
- 1 tsp.
white vinegar
- 1 tsp.
sesame oil
Directions
- Step 1In a medium bowl, season meat with salt, pepper and 1 teaspoon sugar, then toss with cornstarch until well-coated. Set aside.
- Step 2In a large skillet over medium-high heat, heat 1 teaspoon oil. Add eggs and scramble using a rubber spatula; transfer to a plate. Turn heat on high, and add another teaspoon of oil. Add meat, working in batches, and cook until seared all over, about 2 minutes per side; transfer to a plate.
- Step 3In same skillet over medium-low heat, add 2 tablespoons oil, onion, garlic, ginger, and cook until starting to soften, 2 to 3 minutes. Add peas and 2 tablespoons water, and cook until peas are tender. Add cooked rice and break up using spatula, cooking 2 to 3 minutes more. Stir in soy sauce, white vinegar, pepper, remaining 4 teaspoons sugar, and sesame oil. Add back meat and eggs, then toss together and serve immediately.
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