Prep 25 mins
Cook 35 mins
A friend from Malaysia taught me how to make this authentic dish. I wouldn't give it 5 stars myself, but it is better than the goop our local Chinese restaurant serves up. I included the time needed to cook the rice in the "preparation" time.
- 1 cup white rice, uncooked
- 1 lb steak, cut into stir-fry strips
- 3 tablespoons sugar
- 1 1⁄2 teaspoons black pepper
- 1 1⁄2 cups vegetable oil
- 1⁄2 onion, chopped
- 1 -2 egg
- 2 tablespoons thick soy sauce
- 4 tablespoons soy sauce
- 1 (15 ounce) can stir fry vegetables
- 1⁄4 teaspoon ginger
- 1 teaspoon garlic, chopped
- 2 tablespoons cornstarch
- 2 cups water
- 2 tablespoons oyster sauce
- 1 teaspoon salt
- Cook rice according to package directions. While rice is cooking, marinade steak in mixture of: 1 T. sugar, 1 T. thick soy sauce, 2 T. regular soy sauce, and 1-1/2 t. pepper. When rice is done, remove lid to cool.
- Heat 3/4°C of oil in wok on high heat. When oil is hot, add 2/3 of the chopped onions and brown until they begin to wilt.
- Push onions to one side of wok. Break egg(s) into oil and use spatula to break up as it cooks. When almost done (looks like scrambled eggs), mix together with onions.
- Add rice in about 1°C portions to onion mixture, turning well to coat with oil and work into mixture. Add 1 T. thick soy sauce and 2 T. sugar, and work through by turning rice as it "fries." Remove rice to serving dish and keep warm.
- Add remaining oil (3/4 C.) and onions to wok. Add ginger, then garlic, then meat. Use spatula to break up meat and stir fry in oil. When meat is about half-done, cover and let cook for a few minutes while you gather your remaining ingredients.
- Mix cornstarch with 1°C water. Drain vegetables and add to wok, along with oyster flavored sauce (2 T.) and salt (1 t.), stirring into meat.
- Add 1°C water and bring mixture to boil. When boiling, add cornstarch mixture and cook to desired thickness.