Beef Fried Rice
A delicious beef fried rice recipe that will amaze you with its taste and simplicity
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Pinner la recette
Servings: 2 people
Calories: 897kcal
Equipment
Ingredients
- 200 g of beef cut into thin strips
- 300 g of cooked rice from the day before
- 3 leaves of bok choy white parts separated from green and all sliced
- 3 leaves of Chinese cabbage white parts separated from green and all sliced
- 3 stems scallions white parts separated from green and all sliced
- 4 cloves minced garlic
- 1 sliced onion
- 3 beaten eggs
Marinade
- 1 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons light soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoons sesame oil
- 2 tablespoons dark soy sauce
- 1 tablespoon shaoxing wine
Procédé
- In a bowl, marinate the meat for 10 minutes
- In a small bowl, mix the sauce
- Heat a generous amount of oil in a wok and stir-fry the meat for 2-3 minutes over high heat. Set aside immediately while the meat is still pink, trying to keep oil in the wok
- Put the eggs in the wok still over high heat, wait 30 seconds for them to solidify a bit and mix to get shreds (set aside in the same container as the meat, to save on dishes)
- Stir-fry the garlic and white parts of the spring onions for 2 minutes
- Add the white parts of the bok choy and cabbage as well as the onion, stir-fry for 2-3 minutes
- Add the green parts of the bok choy and cabbage, stir-fry for 1-2 minutes
- Add the rice and stir-fry for 2-3 minutes
- Add the sauces, mix well and stir-fry for 2-3 minutes
- Add the meat and eggs, mix for 2 minutes
- Turn off the heat and add the green parts of the spring onions and mix. Serve immediately
Notes
Use a quick-cooking cut of beef like sirloin or rump steak
Nutrition
Calories: 897kcal | Féculents: 130g | Protein: 40g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 307mg | Sodium: 355mg | Potassium: 581mg | Fiber: 5g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 6mg
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