Ingredients
4
4 servings
- •1 (1 pound) flank steak
- •5 teaspoons white sugar, divided
- •kosher salt to taste
- •freshly ground black pepper to taste
- •1 tablespoon cornstarch
- •3 tablespoons vegetable oil, divided
- •2 large eggs, beaten
- •1 onion, diced
- •2 cloves garlic, minced
- •1 teaspoon grated ginger
- •1 cup frozen peas, thawed
- •2 tablespoons water
- •3 cups cooked white rice
- •3 tablespoons soy sauce
- •1 teaspoon white vinegar
- •1 teaspoon sesame oil
Instructions
- Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
- Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
- Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
- Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 510
- Carbohydrate: 53g
- Fat: 23g
- Fiber: 3g
- Protein: 23g
- Sugar: 10g
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