Ingredients For the Beef
- 285 grams beef, cut into bit-sized pieces
- 0.13 teaspoon salt
- 1/2 tablespoon water
- 0.06 teaspoon baking soda
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon corn starch
- 1/2 teaspoon cooking oil
For the rest of the ingredients
- 1/2 tablespoon hot water
- 0.13 teaspoon sugar
- 0.25 teaspoon sesame oil
- 0.75 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- Fresh ground white pepper
- 2 1/2 cups leftover rice
- 1 1/2 tablespoons canola oil, divided
- 1 egg, beaten
- 1/2 medium onion, diced
- 1/2 cup green peas
- 1/2 scallion, chopped
- 1/2 tablespoon Shaoxing wine
Instructions
- Combine the beef, salt, water, baking soda, dark soy sauce, cornstarch and oil in a bowl. Stir it untill well-incorporated. Set it aside.
- Combine the hot water, sugar, sesame oil, soy sauces and white pepper in a small bowl. This is the sauce to be added to the rice later.
- Heat the wok over medium-high heat. Add 1 tablespoon oil and egg. Scramble them untill it is cooked. Set it aside.
- Spread 1 tablespoon oil around the perimeter of the wok. Add the marinated beef in one layer and sear it for 20 seconds. Stir it untill about 70% done. Set it aside.
- Add the last tablesppon of oil over medium-high heat. Saute the onion untill translucent about 2 minutes.
- Add the rice, using a spatula to flatten out and break up any large clumps.
- Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion untill the grains are evenly coated with the sauce.
- Add the beef and any juices from the bowl. Stir fry it for 1 minute.
- Add the eggs, green peas and the scallions. Continue stir-frying it for another 30 seconds.
- Push the rice into the middle of the wok to let the perimeter of the heat in the wok heat up. After 20 seconds, add1 tablespoon of Shaoxing wine around it. Stir it for another 20 seconds.
- Taste the rice to see it needs more salt, soy sauce or white pepper and season it accordingly.
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