Ingredients
Scale
- 1 lb beef (flank steak, sirloin, or skirt steak), thinly sliced
- 4 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, bell peppers, corn)
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 2 green onions, chopped for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season the sliced beef with salt and pepper; sear for 2–3 minutes until browned. Remove from skillet.
- In the same skillet, add remaining oil and sauté diced onion for 2–3 minutes. Add garlic and mixed vegetables; cook until tender.
- Push veggies to one side; scramble the eggs on the other side until cooked through.
- Add cold rice to the skillet; break up clumps and mix with veggies and eggs.
- Pour in soy sauce and sesame oil; stir-fry for another 3–4 minutes until heated through.
- Return cooked beef to skillet; mix well before serving hot garnished with green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 392
- Sugar: 1g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 116mg