Instructions
Step 1. In a bowl, combine the steak cubes with soy sauce, Worcestershire sauce, garlic powder, salt, and black pepper. Let marinate for 15 minutes.
Step 2. Heat olive oil in a large skillet over high heat.
Step 3. Add the steak cubes and sear for 2–3 minutes per side until browned and cooked to your preferred doneness.
Step 4. Add the butter and minced garlic, then toss the steak for 1 minute. Remove from the skillet and keep warm.
Step 5. In the same skillet, heat the vegetable oil over medium-high heat.
Step 6. Add the onions, carrots, celery, and broccoli. Stir-fry for 4–5 minutes until tender-crisp.
Step 7. Add the garlic, soy sauce, and sesame oil. Cook for 1 minute and remove from heat.
Step 8. For the fried rice, heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
Step 9. Add the beaten eggs and scramble until just set.
Step 10. Add the remaining vegetable oil, diced carrots, and bell pepper. Cook for 2 minutes.
Step 11. Stir in the chilled rice, breaking up any clumps.
Step 12. Add the soy sauce, sesame oil, salt, and black pepper, stirring continuously for 3–4 minutes.
Step 13. Mix in the sliced green onions and cook for 1 additional minute.
Step 14. Arrange the egg fried rice on serving plates.
Step 15. Add the steak bites and vegetable stir-fry alongside the rice.
Step 16. Garnish with chopped green onions and serve immediately.
Storage and Reheating Tips
Store the steak, vegetables, and fried rice in separate airtight containers in the refrigerator for up to 4 days.
Reheat the steak gently in a skillet over medium heat to avoid overcooking.
Warm the fried rice and vegetables in a skillet or microwave until heated through.
Add a splash of water or broth when reheating rice if it becomes dry.
Freeze cooked steak and fried rice separately for up to 3 months. Thaw overnight in the refrigerator before reheating.
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