Sizzling Beef and Broccoli Fried Rice
Dim Sim LimSizzling Beef and Broccoli Fried Rice
Ingredients
For the Beef Marinade
- 1 pound flank steak, sliced against the grain into 1/4-inch strips
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Fried Rice
- 4 cups day-old cooked white rice, cold
- 2 cups broccoli florets, small
- 2 large eggs, beaten
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 4 green onions, sliced, white and green parts separated
- 3 tablespoons vegetable oil, divided
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee brand, of course!
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, or 'Yum Yum' as I call it!
- 1/4 teaspoon white pepper
- as needed crispy chili oil, for serving
Instructions
- 1
First things first, let's get that beef marinated! In a bowl, combine your sliced flank steak with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper. Mix it up with your hands, really get in there! Set it aside to marinate for at least 15 minutes while we prep everything else. Boom!
⏱️ 5 min
- 2
Now, let's get that wok screaming hot! Add 1 tablespoon of vegetable oil to your wok over high heat. Once it's shimmering and smoking, pour in your beaten eggs. Scramble them quickly, breaking them into small pieces. Cook for about 30 seconds until just set, then immediately remove them from the wok and set aside. We want those eggs fluffy, not rubbery!
⏱️ 1 min
- 3
Add another 1 tablespoon of vegetable oil to the hot wok. Toss in your marinated beef. Spread it out in a single layer and let it sear for 1-2 minutes without moving it, getting that beautiful crust. Then, stir-fry vigorously for another 1-2 minutes until the beef is mostly cooked through and caramelized. Remove the beef from the wok and set it aside with the eggs. Don't overcrowd the wok, or you'll steam the beef, and we want that sizzle!
⏱️ 3 min
- 4
One more tablespoon of vegetable oil goes into the wok. Add your minced garlic, ginger, and the white parts of your green onions. Stir-fry for about 30 seconds until incredibly fragrant. Don't let it burn! This is where the flavor foundation begins, baby!
⏱️ 1 min
- 5
Toss in your broccoli florets. Stir-fry for 2-3 minutes until they're vibrant green and slightly tender-crisp. We want that crunch, not mush! If it looks a little dry, a tiny splash of water will create some steam and help them cook.
⏱️ 3 min
- 6
Now for the star of the show: the day-old cold rice! Add it to the wok. Break up any clumps with your spatula. Stir-fry for 2-3 minutes, pressing the rice against the wok to get those individual grains toasted and separated. This is where the magic happens, the 'wok hei' starts building!
⏱️ 3 min
- 7
Time to season this masterpiece! Add the light soy sauce, dark soy sauce, oyster sauce, chicken powder, MSG (Yum Yum!), and white pepper directly over the rice. Stir-fry like a madman, tossing and turning until every grain of rice is beautifully coated and evenly colored. This should take about 2 minutes. All fire!
⏱️ 2 min
- 8
Return the cooked beef and scrambled eggs to the wok. Add the green parts of your green onions. Give it one final, glorious stir-fry for about 1 minute, ensuring everything is heated through and perfectly combined. Look at those colors, insane!
⏱️ 1 min
- 9
Serve this Sizzling Beef and Broccoli Fried Rice immediately in big, generous portions. Drizzle with some crispy chili oil for an extra kick. Now we serve! 10 out of 10, baby!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSizzling Beef and Broccoli Fried Rice
For the Beef Marinade
- 1 pound flank steak, sliced against the grain into 1/4-inch strips
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Fried Rice
- 4 cups day-old cooked white rice, cold
- 2 cups broccoli florets, small
- 2 large eggs, beaten
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 4 green onions, sliced, white and green parts separated
- 3 tablespoons vegetable oil, divided
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee brand, of course!
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, or 'Yum Yum' as I call it!
- 1/4 teaspoon white pepper
- as needed crispy chili oil, for serving
Instructions
- 1
First things first, let's get that beef marinated! In a bowl, combine your sliced flank steak with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper. Mix it up with your hands, really get in there! Set it aside to marinate for at least 15 minutes while we prep everything else. Boom!
⏱️ 5 min - 2
Now, let's get that wok screaming hot! Add 1 tablespoon of vegetable oil to your wok over high heat. Once it's shimmering and smoking, pour in your beaten eggs. Scramble them quickly, breaking them into small pieces. Cook for about 30 seconds until just set, then immediately remove them from the wok and set aside. We want those eggs fluffy, not rubbery!
⏱️ 1 min - 3
Add another 1 tablespoon of vegetable oil to the hot wok. Toss in your marinated beef. Spread it out in a single layer and let it sear for 1-2 minutes without moving it, getting that beautiful crust. Then, stir-fry vigorously for another 1-2 minutes until the beef is mostly cooked through and caramelized. Remove the beef from the wok and set it aside with the eggs. Don't overcrowd the wok, or you'll steam the beef, and we want that sizzle!
⏱️ 3 min - 4
One more tablespoon of vegetable oil goes into the wok. Add your minced garlic, ginger, and the white parts of your green onions. Stir-fry for about 30 seconds until incredibly fragrant. Don't let it burn! This is where the flavor foundation begins, baby!
⏱️ 1 min - 5
Toss in your broccoli florets. Stir-fry for 2-3 minutes until they're vibrant green and slightly tender-crisp. We want that crunch, not mush! If it looks a little dry, a tiny splash of water will create some steam and help them cook.
⏱️ 3 min - 6
Now for the star of the show: the day-old cold rice! Add it to the wok. Break up any clumps with your spatula. Stir-fry for 2-3 minutes, pressing the rice against the wok to get those individual grains toasted and separated. This is where the magic happens, the 'wok hei' starts building!
⏱️ 3 min - 7
Time to season this masterpiece! Add the light soy sauce, dark soy sauce, oyster sauce, chicken powder, MSG (Yum Yum!), and white pepper directly over the rice. Stir-fry like a madman, tossing and turning until every grain of rice is beautifully coated and evenly colored. This should take about 2 minutes. All fire!
⏱️ 2 min - 8
Return the cooked beef and scrambled eggs to the wok. Add the green parts of your green onions. Give it one final, glorious stir-fry for about 1 minute, ensuring everything is heated through and perfectly combined. Look at those colors, insane!
⏱️ 1 min - 9
Serve this Sizzling Beef and Broccoli Fried Rice immediately in big, generous portions. Drizzle with some crispy chili oil for an extra kick. Now we serve! 10 out of 10, baby!