Instructions
Step 1. In a bowl, combine the sliced steak with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let marinate for 15 minutes.
Step 2. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, beef broth, and cornstarch for the stir-fry sauce.
Step 3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat.
Step 4. Add the steak and cook for 2–3 minutes until browned. Remove and set aside.
Step 5. In the same pan, add the bell peppers, onion, green beans, and peas.
Step 6. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
Step 7. Add the garlic and ginger and cook for 30 seconds until fragrant.
Step 8. Return the steak to the skillet.
Step 9. Pour in the prepared stir-fry sauce and cook for 2–3 minutes until thickened and glossy.
Step 10. Remove from heat and keep warm.
Step 11. Heat 1 tablespoon vegetable oil in a large skillet or wok for the rice.
Step 12. Pour in the beaten eggs and scramble until just cooked.
Step 13. Add the chilled rice and stir-fry for 2–3 minutes.
Step 14. Stir in the peas and carrots, green onions, soy sauce, salt, and black pepper.
Step 15. Cook for another 3–4 minutes, stirring frequently, until heated through.
Step 16. Spoon the egg fried rice onto serving plates.
Step 17. Serve the pepper steak stir-fry alongside the rice.
Step 18. Garnish with chopped parsley or green onions and serve immediately.
Storage and Reheating Tips
Store leftover stir-fry and rice separately in airtight containers in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the microwave until thoroughly warmed.
Add a splash of water or beef broth when reheating the stir-fry to maintain moisture.
The pepper steak can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
For best texture, use day-old rice when preparing the fried rice.
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