Description
Tender steak meets flavorful fried rice in this satisfying Black Pepper Steak Fried Rice recipe.
Ingredients
Scale
- 1 pound sirloin steak, about 1 inch thick
- 2 tablespoons olive oil
- 1 tablespoon freshly ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups cooked and cooled rice (preferably day-old)
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/4 cup chopped green onions, for garnish
Instructions
- Take the sirloin steak out of the refrigerator about 30 minutes before cooking. Pat the steak dry with paper towels.
- In a small bowl, combine the black pepper, salt, garlic powder, and onion powder. Generously rub this mixture all over the steak.
- Heat the olive oil in a large cast-iron skillet over high heat.
- Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes on each side for medium-rare, or longer depending on your preference. Use a meat thermometer to check the internal temperature: 130-135°F for medium-rare, 135-140°F for medium, and 140-145°F for medium-well.
- Once the steak is cooked to your liking, remove it from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes.
- After resting, slice the steak thinly against the grain. Set the sliced steak aside.
- Make sure your rice is cooked and completely cooled. Day-old rice works best.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Add the mixed vegetables (peas, carrots, corn) to the wok and cook for 2-3 minutes, until they are heated through.
- Push the vegetables to one side of the wok and pour the lightly beaten eggs into the empty space. Scramble the eggs until they are cooked through but still slightly soft. Then, break them into smaller pieces with a spatula and mix them with the vegetables.
- Add the cooked and cooled rice to the wok. Use a spatula to break up any clumps and mix the rice with the vegetables and eggs.
- Pour the soy sauce and oyster sauce (if using) over the rice. Stir-fry everything together until the rice is evenly coated with the sauce and heated through, about 2-3 minutes.
- Drizzle the sesame oil over the fried rice. Stir to combine.
- Gently fold the sliced black pepper steak into the fried rice.
- Garnish the black pepper steak fried rice with chopped green onions. Serve immediately and enjoy!
Notes
- Use high heat for the fried rice to achieve a “wok hei” flavor.
- Don’t overcrowd the wok; cook in batches if needed.
- Adjust soy sauce and oyster sauce to taste.
- Get creative with vegetables add bell peppers, mushrooms, or broccoli.
- Add a pinch of red pepper flakes or sriracha for a spicy kick.
- Variations: Substitute steak with chicken or shrimp. For a vegetarian version, omit the steak and add more vegetables or tofu. Experiment with different sauces like hoisin or teriyaki.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or stir-fry in a wok or skillet.
- Prep Time: 20 minutes
- Cook Time: 25 minutes