Friday, November 19, 2010

Quick and Easy: Beef Fried Rice

Years ago I won a silent auction item that contained a wok, Martin Yan's Chinatown Cooking cookbook and lots of staple Asian cooking ingredients like sesame oil, oyster sauce, fish sauce, soy sauce, black bean paste, etc. I used the wok once and because I have those stupid coiled burners on my range, it didn't really work out. I need a gas range. UGH. So I have to use a large skillet to stir-fry instead.

Back to the story. I'm not a great Asian cook. I think I do pretty well with lots of cuisines, but I don't feel confident in most Asian applications. But last night I was craving Chinese food. Knowing I had a great cookbook and the right tools at home, I purchase some a Petite Top Sirloin from the grocery store and some asparagus. I was going to try to make fried rice. I used this recipe as a base and it came out to be almost as good as I've had from some restaurants. Kudos to the cookbook!

Beef Fried Rice
2 cups uncooked microwavable brown rice (cooked according to package directions)
2 Tbsp chicken broth
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sesame oil
1/2 tsp salt
1 Tbsp vegetable oil
1 tsp freshly grated ginger
1 tsp freshly minced garlic
1 pound beef, appropriate for stir-fry (I used Petite Top Sirloin), cut into thin slices
1 package frozen vegetables, stir-fry mix, thawed
1 bundle fresh asparagus, cut into 1 inch pieces
2 eggs, lightly beaten
2 Tbsp macadamia nuts, chopped

Cook rice and set aside. Mix broth, sauces, sesame oil and salt in bowl and set aside. Add vegetable oil to large skillet (lots of surface area for a stir fry) over med-high heat. Add garlic and ginger and stir for 20 seconds until fragrant. Add beef, stir and cook until browned, about 4 minutes. Add vegetables, stir and cook until crisp tender, about 3 minutes. Move beef and vegetables to the sides of the pan. Add eggs in the middle and stir, until cooked through, about 1 minute. Mix all ingredients together.

Add rice to mix and stir. Pour sauce over mixture and stir. Serve with chopped macadamia nuts on top.

This made four very large servings.

We added a little Siracha on top, but it didn't really need it

1 comment:

  1. Oh my gosh, that looks SOOOO good! I've seen so many recipes call for oyster sauce. I think I'll have to break down and get some! And I love that your blog background is a cutting board, so cute!