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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.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 3 servings

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.