Beef Rice Stirfry (Print Version)
# Ingredients:
→ Rice and Sauce
01 -
1 1/2 teaspoons dark mushroom soy sauce
02 -
2 tablespoons regular soy sauce
03 -
4 cups jasmine rice, already cooked
04 -
1/4 teaspoon sesame oil
05 -
3/4 cup beef stock, warm (or water)
06 -
1 tablespoon oyster sauce
07 -
1/4 teaspoon ground black pepper
→ Main Ingredients
08 -
1 medium onion, chopped small
09 -
1 cup peas from the freezer
10 -
4 large eggs
11 -
8 ounces ground beef (80% fat-free)
12 -
1 scallion, thinly sliced
13 -
1 clove garlic, finely chopped
14 -
1 tablespoon Shaoxing cooking wine
15 -
2 tablespoons cooking oil
→ Sweet Soy Sauce
16 -
1 teaspoon white sugar
17 -
3 tablespoons hot water
18 -
1 tablespoon soy sauce
# Instructions:
01 -
In a little bowl, stir together soy sauces, beef stock, black pepper, sesame oil, and oyster sauce.
02 -
Use a fork to loosen up the cooked rice so there aren’t any chunks.
03 -
Warm up a wok, toss in oil, and stir the beef around until it’s browned. Mix in garlic, onions, and Shaoxing wine. Cook until the onions look softer and clear.
04 -
Toss in the peas, scallions, rice, and sauce mix. Keep stirring until the whole thing’s hot.
05 -
Fry the eggs in a separate pan. Serve the rice and lay the fried eggs on top. Drizzle the sweet soy over everything.
# Notes:
01 -
Feel free to use any kind of ground beef you like.
02 -
Works best if cooked in a non-stick pan or steel wok.
03 -
Make the eggs however you prefer.