Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Black pepper steak fried rice in a blue rimmed bowl topped with sliced spring onion and toasted sesame seeds

Black Pepper Steak Fried Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy cubes of steak marinated in cracked black pepper and soy, seared hard in a hot pan, then tossed through savoury egg fried rice. Finished with spring onion and toasted sesame for a fast, flavour packed one pan dinner.

  • Total Time: 40 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Black Pepper Steak:

  • 350 g (0.77 lb) scotch fillet or sirloin steak, cut into 2 to 3 cm (1 in) cubes
  • 1 tsp freshly cracked black pepper
  • 1 tbsp (15 ml / 0.5 fl oz) oyster sauce
  • 1 tsp YumYum Soy and Scallion Powder
  • 1 tbsp meat velvet
  • 1 tbsp (15 ml / 0.5 fl oz) vegetable oil, plus 2 tbsp (30 ml / 1 fl oz) for searing

Fried Rice:

  • 2 eggs, lightly beaten
  • 2 cups (approx. 320 g / 0.7 lb) cooked jasmine rice, preferably day old
  • 1 tbsp (15 ml / 0.5 fl oz) oyster sauce
  • 1 tbsp (15 ml / 0.5 fl oz) dark soy sauce
  • 1 tsp (5 ml / 0.17 fl oz) soy sauce
  • 1 tsp YumYum Soy and Scallion Powder

To Garnish:

  • 2 spring onions, finely sliced
  • 1 tsp toasted sesame seeds

Instructions

  1. Trim any large pieces of hard fat from the steak.
  2. Cut the steak into even 2 to 3 cm (1 in) cubes so they cook at the same rate. Transfer to a mixing bowl.
  3. Add the cracked black pepper, oyster sauce, YumYum Soy and Scallion Powder, meat velvet and 1 tbsp of oil to the bowl.
  4. Massage everything into the steak with your hands until each piece is evenly coated, then set aside to marinate for 10 minutes.
  5. Heat a large pan or wok over high heat and add 2 tbsp of oil. Once the oil is shimmering, add the steak in a single layer and leave it to sear for about 1 minute before turning.
  6. Toss and turn the pieces until well browned on the outside but still pink in the middle, around 2 to 3 minutes in total.
  7. Transfer the steak back into the bowl to rest, then pour any oil and juices left in the bowl back into the pan.
  8. Pour the beaten eggs into the hot pan and let them set for a few seconds. Before the eggs fully cook, add the rice on top.
  9. Break up the rice and stir it through the egg, pressing out any clumps until every grain is coated.
  10. Drizzle the oyster sauce, dark soy sauce and soy sauce over the rice, then sprinkle over the YumYum Soy and Scallion Powder.
  11. Stir fry over high heat for 2 to 3 minutes, tossing continuously, until the rice is evenly coloured and starting to crisp.
  12. Return the seared steak and any resting juices to the pan. Toss everything together for about 1 minute so the steak heats through.
  13. Add most of the spring onion and give it one final toss, then remove from the heat.
  14. Spoon the fried rice into bowls and top with the remaining spring onion and a sprinkle of toasted sesame seeds. Serve immediately while hot.

Notes

  • Day old rice fries best. If you only have fresh rice, spread it on a tray in a thin layer and leave it uncovered in front of a fan or in the fridge for 20 minutes to dry the surface.
  • Pull the steak out of the pan while it still looks a little underdone. It carries on cooking as it rests and goes back into a hot pan for a final minute.
  • No meat velvet? Use 1 tsp cornflour mixed with 1 tsp water, massaged in with the rest of the marinade.
  • Dark soy sauce is for colour, not salt. Do not swap it one for one with regular soy or the rice will be too salty.
  • Author: Vincent Yeow Lim
  • Prep Time: 15 minutes
  • Marinating Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl

Find it online: https://dimsimlim.com/black-pepper-steak-fried-rice/