Ingredients:

  • 1 lb (450 g) Flank Steak or Sirloin, sliced thinly against the grain
  • 1 Tbsp (15 ml) Light Soy Sauce (for marinade)
  • 1 tsp (5 ml) Cornstarch
  • ¼ tsp (1.25 ml) Baking Soda (Bicarbonate)
  • 4 cups (packed, approx. 700 g) Cold Cooked Rice (Jasmine or Long Grain, day-old)
  • 3 Large Eggs, lightly beaten
  • 4 Tbsp (60 ml) Vegetable Oil (High Smoke Point), divided
  • ½ medium (75 g) Yellow Onion, small dice
  • 2 medium (150 g) Carrots, small dice
  • ½ cup (80 g) Frozen Peas
  • 2 cloves Garlic, finely minced
  • 1 tsp (5 ml) Fresh Ginger, finely minced
  • 4 stalks Spring Onions (Scallions), sliced diagonally
  • 2 Tbsp (30 ml) Light Soy Sauce (low sodium, for sauce)
  • 1 tsp (5 ml) Dark Soy Sauce
  • 1 Tbsp (15 ml) Oyster Sauce (or Mushroom Stir-Fry Sauce)
  • 1 tsp (5 ml) Toasted Sesame Oil
  • ½ tsp (2.5 ml) White Pepper

Instructions:

  1. Marinate the Beef (The Velveting Trick): Combine the sliced beef with 1 Tbsp light soy sauce, cornstarch, and baking soda. Toss well until coated. Set aside at room temperature for 15 minutes.
  2. Prep the Sauce: In a small bowl, whisk together the 2 Tbsp light soy sauce, dark soy sauce, oyster sauce, and white pepper. Set aside.
  3. Prep the Rice: Ensure the rice is fully cold and break up any large clumps with your hands before cooking.
  4. Slice Vegetables: Have all vegetables (onions, carrots, garlic, ginger, and spring onions) sliced and measured, ready to go. Fried rice is all about speed!
  5. Cook the Eggs: Heat 1 Tbsp of oil in the wok over medium-high heat. Pour in the beaten eggs and scramble lightly until just set. Remove immediately from the wok and set aside; chop roughly.
  6. Sear the Beef: Heat 1 Tbsp of oil until shimmering (high heat). Add the marinated beef in a single layer. Cook for 60–90 seconds per side until browned but still slightly pink inside. Remove immediately and set aside.
  7. Sauté the Aromatics and Hard Vegetables: Add the remaining 2 Tbsp of oil and increase heat to high. Add the diced onion and carrots. Stir-fry for 2 minutes until slightly softened.
  8. Add Ginger and Garlic: Add the minced ginger and garlic. Stir-fry rapidly for 30 seconds until fragrant (be careful not to burn). Add the white/light green spring onion parts.
  9. Introduce the Rice: Add the cold rice to the wok. Using the back of your spatula, press down on the rice to break up any remaining clumps, stirring constantly. Stir-fry for 2–3 minutes until the rice looks dry and starts 'dancing' in the pan.
  10. The Grand Finish: Push the rice mixture to one side of the wok. Pour the prepared sauce mixture into the empty spot and let it bubble for 10 seconds. Toss the rice through the sauce until evenly coated and coloured.
  11. Final Additions: Return the seared beef and the scrambled egg to the wok. Add the frozen peas. Toss everything quickly for 60 seconds until the peas are heated through and the beef is warmed.
  12. Seasoning and Garnish: Remove the wok from the heat. Drizzle the toasted sesame oil over the rice and toss one last time. Garnish heavily with the reserved dark green spring onion slices.