Ingredients
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2 cups Beef Broth
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1 cup uncooked short-grain Rice
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1 tablespoon extra virgin Olive Oil
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1 pound bottom round Steak
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1 teaspoon Kosher Salt
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1 teaspoon freshly cracked Black Pepper
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1 teaspoon Cayenne Pepper
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1 tablespoon Plum Sauce
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¼ cup diced Yellow Onion
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2 large Carrots
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⅓ cup frozen Peas
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2 cloves Garlic
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½ tablespoon Unsalted Butter
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2 large Egg
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2 tablespoons Soy Sauce
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2 tablespoons roughly chopped fresh Cilantro
Directions
A great steak fried rice to eat while sitting around your living room chatting with friends. Best to eat with a fork and save your chopsticks you never know when you might need them to fashion some sort of poking device.
Steps
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1
Done
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To a small saucepan set over medium-high heat, add the beef stock. Bring to a boil, then add the rice. Reduce the heat to medium-low, cover the pot, and simmer until the rice is tender, about 20 minutes. Remove from the heat and let cool. |
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2
Done
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To a large skillet set over medium heat, add the olive oil. Once the oil just barely begins to smoke, add the steak. Season with the salt, black pepper, and cayenne. Cook for 3 to 4 minutes, then add the plum sauce. Cook just an additional minute, then transfer to a small bowl. |
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3
Done
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In the same skillet used to cook the steak, add the diced onion. Cook just until barely translucent, 2 to 3 minutes, then add the sliced carrots. Cook until the carrots are tender, about 5 minutes. Add the frozen peas and garlic. Stir to incorporate. |
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4
Done
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Add the cooled rice to the skillet and turn the heat to high. Fry the rice with the vegetables for 5 minutes, stirring constantly. |
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5
Done
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Meanwhile, Scramble the EggsIn a small skillet set over low heat, melt the butter. Add the eggs and cook until eggs just begin to set, 3 to 4 minutes. |
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6
Done
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Add the eggs, soy sauce, and fresh cilantro, and toss to incorporate. Serve immediately. |
