Ingredients
1 Ribeye steak (thinly sliced)
1 cup Rice (day-old cooked rice is best)
1/2 Onion (thinly sliced)
1 cup Frozen corn
2 tbsp Cold butter
2 cloves Garlic (minced)
Splash of Oil (for cooking)
2 tbsp Soy sauce
1 tbsp Oyster sauce
1 tbsp Honey
1 tbsp Sesame oil
1 tsp Black pepper
1 clove Garlic (grated)
Green onions (chopped)
Instructions
1. Thinly slice the ribeye steak.
2. Pro Tip: Place the steak in the freezer for 30 minutes prior to slicing; this makes it easier to cut into thin strips.
3. In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, black pepper, and the 1 clove of grated garlic. Set aside.
4. Heat a large skillet (cast iron is best) or wok over medium-high heat. Add a splash of oil and toss in the sliced onions. Sauté until translucent and slightly caramelized. Add the minced garlic and sauté for 1 more minute.
5. Push the onions to one side of the pan. Add the frozen corn to another side. Add the sliced beef to the open space.
6. Let the beef sear for 3 minutes without touching it to ensure the bottom gets a nice crust.
7. Add the cup of rice to the pan, then place the 2 tablespoons of cold butter on top of the rice. Drizzle the prepared Beef Pepper Sauce all over the ingredients.
8. Mix everything together in the hot pan until well combined.
9. Garnish with green onions and enjoy immediately!
Notes
Beef Choice: Use high-quality beef like sirloin or ribeye for tender results.
The Rice: Ensure the rice is day-old (leftover); this helps achieve the perfect fried-rice texture without becoming mushy.
Heat Management: Make sure your skillet or griddle is well preheated before adding ingredients to lock in juices and get a quick, even sear.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Method: Skillet
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 skillet portion
- Calories: 550
- Sugar: 9g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg