Ingredients:

  • 1 lb (450g) sirloin steak, thinly sliced against the grain
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) cornstarch/cornflour
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • Pinch of white pepper
  • 2 tablespoons (30ml) vegetable oil (or peanut oil for extra flavour)
  • 2 large eggs, lightly beaten
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1 cup (150g) mixed frozen vegetables (peas, carrots, corn) - no need to thaw
  • 4 cups (approx. 800g) cooked and cooled long-grain rice (ideally day-old rice)
  • 2 scallions (spring onions), thinly sliced (for garnish)
  • 3 tablespoons (45ml) soy sauce
  • 2 tablespoons (30ml) oyster sauce
  • 1 tablespoon (15ml) dark soy sauce (for colour and richness – optional)
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon (5ml) sugar
  • 1/2 teaspoon (2.5ml) cornstarch/cornflour

Instructions:

  1. Marinate the Beef: Combine sliced beef with soy sauce, cornstarch, sesame oil, ginger, and white pepper. Mix well and set aside for at least 10 minutes (or up to 30 minutes).
  2. Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), rice vinegar, sesame oil, sugar, and cornstarch. Set aside.
  3. Scramble the Eggs: Heat 1 tablespoon of vegetable oil in the wok over medium-high heat. Pour in the beaten eggs and cook, stirring constantly, until scrambled and cooked through. Remove from the wok and set aside.
  4. Sauté Aromatics: Add remaining vegetable oil to the wok. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and ginger and cook for another minute until fragrant.
  5. Cook the Beef: Add the marinated beef to the wok and cook until browned and cooked through, about 3-5 minutes, stirring constantly.
  6. Add Vegetables and Rice: Add the frozen mixed vegetables to the wok and cook for 2-3 minutes, until heated through. Add the cooked rice, breaking up any clumps with your spatula.
  7. Pour in the Sauce: Pour the prepared sauce over the rice and vegetables. Stir-fry constantly, ensuring the sauce coats all the ingredients evenly. Cook for 2-3 minutes, until the sauce has thickened slightly.
  8. Incorporate the Eggs: Return the scrambled eggs to the wok and stir to combine.
  9. Garnish and Serve: Garnish with sliced scallions and serve immediately.