Beeffriedrice Recipes

Steps:

• Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
• In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.
• In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.
• Serve garnished with scallions.
• Enjoy!

Steps:

• Combine ground beef, soy sauce, garlic, black pepper, and salt in a large skillet over medium-high heat. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove beef to a plate. Drain and discard grease from the skillet.
• Heat vegetable oil in the same skillet over medium heat. Add carrots, bell pepper, and onion; cook until tender, 15 to 20 minutes. Add cooked rice and beef to the skillet, toss to combine, and heat until warmed through.
• Meanwhile, melt butter in a small nonstick skillet over medium heat. Crack egg into pan. Cover with a tight fitting lid and cook 3 minutes, or until white is set. Place egg on top of beef fried rice.

Steps:

• In a skillet, cook beef untilno longer pink, and drain.
• In a large bowl, beat eggs, and pepper.
• In a skillet, heat 2 tablespoons, oil over medium heat.
• Add eggs to skillet.
• As eggs set, lift the edges, letting uncooked portion flow underneath.
• When eggs are completely cooked, remove from skillet, and cut into strips.
• Return to pan.
• Stir in remaining ingredients.
• Cook and stir over low heat in remaining oil for 5 minutes, or until heated through.

Steps:

• In a large skillet or wok heat oil over medium-high heat, add vegetables and cook until just tender. Push vegetables to sides of pan and pour eggs in middle. Scramble eggs, and when they begin to solidify, add soy sauce, sesame oil, and rice. Toss to combine ingredients and heat to cook rice through. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with nuts and green onions.

Steps:

• In a large wok or skillet over medium heat add 1 tablespoon of canola oil. Whisk the egg yolks in a small bowl and pour them into the hot pan. Cook until set, about 1 minute. Remove them from the pan to a plate and set aside.
• Return the pan to the stove over high heat and add the remaining 1 tablespoon of oil. Add the broccoli and bean sprouts, and stir-fry until heated through, about 1 minute. Stir in the beef, rice and soy sauce. Season with pepper, to taste, and add the cooked egg. Toss and cook the mixture until hot, about 2 minutes. Transfer to serving dishes and garnish with sliced scallions.
• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

Steps:

• In a large skillet, brown beef. Drain all but 2-3 tablespoons fat. Stir-fry garlic, carrots, celery and onion. Add mushrooms and peas; cook until all vegetables are tender. Add parsley, basil, ginger, salt, pepper, rice and eggs; stir until well mixed. Add soy sauce and heat through.

Steps:

• marinate beef for 20 minutes in 1 tsp soy, 1 tsp sesame oil, and a pinch of red pepper flakes boil rice in salted water for 10 minutes.
• drain heat a large nonstick wok or pan on high.
• brown beef and remove, pouring any juices over the cubes add 1 tsp soy and watercress to wok, when watercress is wilted, remove reduce heat to medium add a few drops of sesame oil and the egg.
• cook egg.
• remove and dice large raise heat to med-high add peanut oil, scallions, and pinch red pepper flakes.
• cook for 1 minute add rice and garlic, stirring constantly for 3 minutes add 2 tsp soy, the beef, watercress, and egg, stirring for 1-2 minutes drizzle with remaining sesame oil and serve.

Steps:

• Whisk scallions, minced garlic, minced ginger, 1 cup water, 6 tablespoons soy sauce, 6 tablespoons sugar, and cornstarch together in a large bowl. Add beef; mix gently to coat. Cover with plastic wrap and refrigerate for 1 hour.
• Whisk 1 1/3 cups water, 1/2 cup sugar, and 1/2 cup plus 2 tablespoons soy sauce in a bowl to make the sauce.
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Transfer scrambled eggs to a bowl.
• Heat sesame oil in the same skillet over medium-high heat. Add diced garlic and diced ginger. Saute until golden brown and fragrant, about 2 minutes. Add carrots and onion; saute until carrots are tender and onions are translucent, about 5 minutes.
• Strain beef from marinade and add to skillet. Cook and stir until beef can be easily pulled apart with a fork, 5 to 7 minutes.
• Stir in bean sprouts; cook until translucent, about 1 minute. Add corn and peas; cook and stir until heated through, about 2 minutes. Create a pocket in the center of the skillet and slowly add rice, stirring to incorporate, about 1 minute. Add sauce and stir until rice is evenly coated, about 1 minute. Add scrambled eggs, stir and let heat through, about 1 minute.