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Ingredients
- Serves 6 person
400 g beef fillet (from the tenderloin tail cut into bite-sized pieces)
¼ tsp salt
1 tbsp water
1 tsp dark soy sauce (mushroom flavored preferred)
1 tsp cornstarch
1 tsp oil
1 tbsp hot water
¼ tsp sugar
½ tsp sesame oil
1½ tbsp regular or light soy sauce
2 tsp dark soy sauce
fresh ground white pepper
5 cups cooked short grain rice (preferably leftover rice)
3 tbsp canola oil (divided)
2 eggs (beaten)
1 medium onion (diced)
3/4 cup peas
2 spring onions (finely chopped)
1 cup cooked peas
4 tbsp chili flakes (crushed)
2 tsp five spice powder
3 tbsp toasted sesame seeds
1 tsp ground sichuan peppercorn
1 whole star anise
2 bay leaves
1 cup vegetable oil
1 piece ginger (thinly sliced)
1 tsp salt
May Yacoubi
Toss up a whole mix of flavors with this fragrant Chinese Beef Fried Rice. When done right, your rice will obtain the distinct “wok-hey” flavor, a charred taste that’s almost like umami to the taste buds. The medium-high heat of the wok is necessary to drive out the moisture of your rice grains. If you can use overnight rice for this dish, it will be even better. Pair it with a herbal soup or Chinese tea to counter balance the oiliness of this dish.
- Easy
- 10 min
- 25 min
- 10 min
- 28 steps
- 8 Ingredients
- Easy
- 28 steps
- 8 Ingredients
- 10 min
- 25 min
- 10 min
Instructions
-
Marinate beef
- First, combine the beef, salt, water, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside.
-
Make rice sauce
- Next, combine the hot water, sugar, sesame oil, soy sauces and white pepper in a small bowl.
- This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
-
Scramble eggs
- Heat your wok over medium high heat, add 1 tbsp of oil, eggs, and scramble them until just cooked.
- You can start scooping them up when they look like they are almost done and set aside.
-
Cook beef
- Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let it sear for 20 seconds.
- Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
-
Cook rice
- With the wok over medium high heat, add the last tbsp of oil, and sauté the onions until translucent for about 2 minutes.
- Add the rice, using a metal spatula to flatten out and break up any large clumps.
-
Add in meat and eggs
- Once the rice is warmed through, add the sauce mixture. The rice should be completely hot by now. Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute.
- Add the eggs, breaking up any large clumps, peas, and the scallions. Continue stir-frying for another 30 seconds.
- At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.
-
Make chilli oil
- To make the oil, combine all the spices in a bowl. Heat the oil till smoking and add the ginger pieces to infuse the oil. Pour the oil over the spices and mix well.
Plate and Serve!
Serve hot with chili oil.
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Ingredients
- Serves 6 person
-
400 g beef fillet (from the tenderloin tail cut into bite-sized pieces)
-
¼ tsp salt
-
1 tbsp water
-
1 tsp dark soy sauce (mushroom flavored preferred)
-
1 tsp cornstarch
-
1 tsp oil
-
1 tbsp hot water
-
¼ tsp sugar
-
½ tsp sesame oil
-
1½ tbsp regular or light soy sauce
-
2 tsp dark soy sauce
-
fresh ground white pepper
-
5 cups cooked short grain rice (preferably leftover rice)
-
3 tbsp canola oil (divided)
-
2 eggs (beaten)
-
1 medium onion (diced)
-
3/4 cup peas
-
2 spring onions (finely chopped)
-
1 cup cooked peas
-
4 tbsp chili flakes (crushed)
-
2 tsp five spice powder
-
3 tbsp toasted sesame seeds
-
1 tsp ground sichuan peppercorn
-
1 whole star anise
-
2 bay leaves
-
1 cup vegetable oil
-
1 piece ginger (thinly sliced)
-
1 tsp salt
Nutrition
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