Food and drink: Beef fried rice with frozen veg
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Food and drink: Beef fried rice with frozen veg

This week's yummy recipe comes from Dinner For Everyone by Mark Bittman

Ingredients:

  • 12 ounces boneless beef steak
  • 5 tablespoons good-quality vegetable oil
  • 2 cups frozen vegetables (such as peas, edamame, corn,
    green beans or carrots, alone or in combination; do not thaw)
  • Salt and pepper
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 3 cups cooked long-grain rice, chilled
  • 2 eggs
  • ¼ cup rice wine, beef stock or water
  • 2 tablespoons soy sauce
  • 1 tablespoon dark sesame oil

makes: 4 servings           time: 20 minutes

Instructions

1. Cut the beef into ½-inch cubes. Put a large frying pan over high heat. When it’s hot, add 1 tablespoon oil, swirl to coat the bottom and add half the vegetables; sprinkle lightly with salt and pepper. Cook, undisturbed, until they thaw and release from the pan, but are still crisp, two to three minutes. Adjust the heat if the mixture threatens to burn. Use a spatula to transfer them to a platter. Let the pan heat up again and repeat with the remaining vegetables. 

Extracted from Dinner For Everyone by Mark Bittman, published by Clarkson Potter, an imprint of Penguin Random House, priced £30 (hardback)

2. Put one tablespoon of oil in the pan, swirl again and, when it’s hot, add the steak. Again season lightly with salt and pepper and cook, undisturbed, to let the bottom brown and crisp, about 30 seconds. Then cook, stirring occasionally, until the beef is no longer pink, two to three minutes total. Transfer to the platter with the vegetables.

3. Put the remaining 2 tablespoons oil in the frying pan, followed by the garlic and ginger. When they’re fragrant, about 15 seconds later, begin to add the rice, a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, let it cook, undisturbed, until it starts to sizzle and brown, adding a little water if necessary to prevent burning, then push it to the sides so the pan is exposed at the centre; break in the eggs, scramble with a fork until set, then incorporate them into the rice. 

4. Return the meat and vegetables to the pan and stir with the spatula to combine. Add the rice wine and cook, stirring, for about a minute. Add the soy sauce and sesame oil, taste, adjust the seasoning and serve.

 

 

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