Black Pepper Steak Fried Rice
Tender seared steak bites tossed with day-old rice, scrambled eggs, and mixed vegetables in a bold black pepper sauce. Wok-fried and done in 30 minutes.
Ingredients
Steak Marinade
- 225 g steak cut into bite-sized cubes
- 2 teaspoons light soy sauce
- 0.5 teaspoon baking soda
- 0.5 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon cracked black pepper
- 1 teaspoon sesame oil
Black Pepper Sauce
- 1 tablespoon soy sauce
- 2 teaspoons dark soy sauce
- 1.5 tablespoons oyster sauce
- 0.5 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon water
- 2 teaspoons cracked black pepper adjust to taste
- MSG optional, small pinch to taste
Fried Rice
- 2 cups cooked rice day-old, cold
- 1 cup frozen mixed vegetables
- 2 eggs beaten
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 small shallot finely chopped
- 2 stalks green onion white and green parts separated, chopped
- 1 tablespoon oil for searing steak
Instructions
- Combine all sauce ingredients -- soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, water, cracked black pepper, and MSG if using. Whisk together and set aside.
- Toss steak cubes with light soy sauce, baking soda, sugar, cornstarch, cracked black pepper, and sesame oil. Mix well and marinate for 20-60 minutes.
- Heat 1 tablespoon of oil in a wok over high heat until smoking. Add the steak in a single layer and sear until browned on the outside and just cooked through. Do not overcrowd. Remove and set aside.
- Reduce heat to medium. Add butter, garlic, shallot, and the white parts of the green onion. Sauté for 30-45 seconds until fragrant. Pour in the beaten eggs and scramble gently until just set. Push to one side of the pan.
- Add the frozen mixed vegetables and stir-fry for 1-2 minutes until heated through. Add the cold rice, breaking up any clumps. Crank the heat to high and stir-fry everything together for 2-3 minutes until the rice is slightly toasted.
- Add the green parts of the green onion, the seared steak, and the pre-mixed sauce. Toss everything together until evenly coated and heated through. Taste and adjust with extra soy sauce or cracked black pepper. Serve hot.
Notes
**Day-old rice is mandatory:** Fresh rice is too wet and will steam instead of fry. The grains need to be dry and separated. Cook your rice the day before and refrigerate uncovered.
**Baking soda in the marinade:** This velvets the steak -- it breaks down the proteins for a more tender bite. 20 minutes minimum, 60 max. Beyond that the texture gets off.
**Sear hot and fast:** The steak needs a screaming hot pan. If the heat is too low it'll steam and go grey instead of browning. Don't overcrowd the pan.
**MSG:** Optional but it does what it does. A small pinch rounds out the black pepper sauce. Leave it out if you prefer.
**Black pepper:** This is a black pepper dish -- don't be shy with it. Taste and adjust at the end. Freshly cracked is noticeably better than pre-ground.
