Instructions
Step 1. In a bowl, toss the steak cubes with salt, black pepper, garlic powder, soy sauce, and Worcestershire sauce. Let marinate for 15 minutes.
Step 2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Step 3. Add the steak cubes and sear for 2–3 minutes per side until browned and cooked to your desired doneness. Remove from the skillet and keep warm.
Step 4. In the same skillet, heat 1 tablespoon vegetable oil.
Step 5. Add the sliced onion and carrots and stir-fry for 3 minutes.
Step 6. Add the broccoli florets and cook for another 3–4 minutes until crisp-tender.
Step 7. Stir in the minced 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 pan or wok over medium-high heat.
Step 9. Pour in the beaten egg and scramble until just set.
Step 10. Add the chilled rice and stir-fry for 3–4 minutes, breaking apart any clumps.
Step 11. Stir in the soy sauce, sesame oil, garlic powder, black pepper, and green onions.
Step 12. Continue cooking for 2–3 minutes until the rice is heated through and lightly toasted.
Step 13. Arrange the fried rice on one side of each serving plate.
Step 14. Add the vegetable stir-fry and seared steak cubes alongside the rice.
Step 15. Garnish with chopped green onions and serve immediately.
Storage and Reheating Tips
Store the steak, vegetables, and rice in separate airtight containers in the refrigerator for up to 4 days.
Reheat the steak gently in a skillet over medium heat to prevent overcooking.
Warm the vegetables and rice in a microwave or skillet until heated through.
For best results, add a splash of water or broth when reheating the rice to restore moisture.
Freeze the cooked steak and rice separately for up to 3 months. Thaw overnight in the refrigerator before reheating.
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