INGREDENT
- 2 cups cooked rice (preferably day-old)
- 250 g (about 1/2 lb) beef sirloin or flank steak, thinly sliced
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, lightly beaten
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional for richer flavor)
- 1 tbsp sesame oil
- 2 tbsp vegetable oil (divided)
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Prepare beef – In a small bowl, toss sliced beef with 1 tbsp soy sauce and a pinch of pepper. Set aside.
- Cook beef – Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add beef and stir-fry until just cooked through. Remove and set aside.
- Scramble eggs – In the same pan, add a bit more oil if needed. Pour in beaten eggs and scramble until just set. Remove and keep aside.
- Sauté aromatics – Add remaining 1 tbsp oil to the pan. Sauté garlic and onion until fragrant.
- Add vegetables – Stir in mixed vegetables and cook for 2–3 minutes.
- Add rice – Break up any clumps of rice and stir-fry with vegetables.
- Season – Add soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat the rice evenly.
- Combine – Return beef and scrambled eggs to the pan. Mix everything together and heat through.
- Serve – Garnish with chopped green onions and serve hot.
If you like, I can also give you a spicy garlic beef fried rice version with chili kick.