Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Toss to ensure the beef is evenly coated. Let it marinate for at least 10 minutes while you prepare the other ingredients. This step is crucial for tenderizing the beef and infusing it with flavor.1 pound Flank steak, 1 tablespoon Soy sauce, 1 teaspoon Cornstarch, 1 teaspoon Sesame oil
- In a small bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, rice vinegar, honey (or sugar), and 1/2 teaspoon of soy sauce until smooth and well combined. Taste and adjust the sriracha for your preferred level of heat. Set aside.1/2 cup Mayonnaise, 2 tablespoons Sriracha, 1 tablespoon Sweet chili sauce, 1 tablespoon Rice vinegar, 1 teaspoon Honey or sugar, 1/2 teaspoon Soy sauce
- Heat 1/2 tablespoon of olive oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until scrambled and cooked through. Remove the scrambled eggs from the skillet and set them aside on a plate.1 tablespoon Olive oil or vegetable oil, 2 Large eggs
- Add the remaining 1/2 tablespoon of olive oil to the same skillet (no need to wash it). Increase the heat to high. Add the marinated beef in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Sear for 1-2 minutes per side, until browned and mostly cooked through. Remove the beef from the skillet and set it aside with the scrambled eggs.1 tablespoon Olive oil or vegetable oil, 1 pound Flank steak
- Add another 1/2 tablespoon of olive oil to the skillet if needed. Reduce the heat to medium-high. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Add the chopped yellow onion and stir-fry for an additional 2 minutes until softened.1 tablespoon Olive oil or vegetable oil, 4 cloves Garlic, 1 inch piece Ginger, 1/2 cup Yellow onion
- Add the thawed frozen peas and carrots to the skillet and stir-fry for another minute. Then, add the cold cooked jasmine rice. Break up any clumps of rice with your spatula and stir-fry vigorously, incorporating the vegetables and aromatics. Cook for 3-5 minutes, until the rice is heated through and slightly toasted.1 cup Frozen peas and carrots, 3 cups Jasmine rice
- Return the cooked beef and scrambled eggs to the skillet with the fried rice. Pour about half of the prepared Bang Bang sauce over the mixture. Stir everything together gently, ensuring that the rice, beef, and vegetables are evenly coated with the sauce. Cook for another 1-2 minutes, allowing the flavors to meld and the sauce to warm up. Add more Bang Bang sauce if desired, to your preferred creaminess and spiciness.1 pound Flank steak, 2 Large eggs
- Stir in most of the chopped scallions. Serve the Bang Bang Fried Rice Spicy Beef Delight immediately, garnished with the remaining fresh scallions.1/4 cup Fresh scallions
Notes
Allow the Bang Bang Fried Rice Spicy Beef Delight to cool completely before storing. Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. For the best results, reheat the fried rice gently in a skillet over medium-low heat, stirring occasionally, until warmed through. You can add a splash of water or a little extra sauce if the rice seems a bit dry. Alternatively, you can reheat it in the microwave in 1-minute intervals, stirring in between, until heated through.