Beef and Broccoli Fried Rice

Ingredients

• 0.5 lb Beef (sliced into thin strips)
• 1 tbsp Light soy sauce (for beef marinade)
• 1 tsp Shaoxing wine (Chinese cooking wine)
• 0.25 tsp Baking soda (used as a tenderizer)
• Salt (to taste)
• Black pepper (to taste)
• 1 tsp Cornstarch (for beef marinade)
• 2 tbsp Vegetable oil (divided)
• 3 Garlic (cloves, minced)
• 4 oz Mushrooms (sliced)
• 1.5 cup Broccoli florets (cut into small bite-sized pieces)
• 3 cup Cooked rice (preferably day-old cold rice)
• 1 tbsp Dark soy sauce (for color)
• 1 tbsp Oyster sauce (for the stir-fry sauce)
• 1 tsp Sesame oil (for aroma)
• 0.5 tsp Sugar (to balance flavors)
• 0.25 tsp White pepper
• 1 tsp Chili oil (optional, for heat)

Steps

1. 1

   In a medium bowl, combine the sliced beef with light soy sauce, Shaoxing wine, baking soda, salt, black pepper, cornstarch, and a drizzle of oil. Mix well and let it marinate for at least 10-15 minutes.

2. 2

   Heat a wok or large skillet over high heat with a tablespoon of oil. Add the marinated beef and stir-fry quickly until it is browned and golden on the outside. Remove the beef from the pan and set aside.

3. 3

   In the same wok, add another tablespoon of oil if needed. Sauté the minced garlic and sliced mushrooms until the mushrooms are softened and slightly browned.

4. 4

   Add the broccoli florets to the wok and stir-fry for about 1 minute until they turn bright green but remain crisp.

5. 5

   Add the day-old cooked rice to the wok, breaking up any large clumps with a spatula.

6. 6

   Season the rice by adding light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper, and chili oil.

7. 7

   Toss the rice over high heat for about 2 minutes, ensuring the grains are evenly coated with the sauces.

8. 8

   Return the cooked beef to the wok. Give everything a final toss to combine and heat through.

9. 9

   Adjust seasoning with additional salt or soy sauce if desired, and serve immediately.

Notes

Using day-old rice is essential because it has less moisture, which prevents the fried rice from becoming mushy. The baking soda acts as a tenderizer for the beef, a common technique in Chinese cooking known as 'velveting'.

Nutrition per serving

• main
• stir-fried
• beef
• broccoli
• fried rice
• quick meal
• 30-minute meal
• Asian