Steak fried rice and broccoli

Kyle’s Kitchen

KYLE COOKE

You don’t often see steak fried rice on menus, but this sounds good to me. This one uses flank steak, but a good old ribeye would work just as well. And one nice sized ribeye would work here and stretch the meal further, so you get a good bang for your buck. Whatever kind of meat you use be sure to slice it very thinly.

This recipe also calls for a wok, but a big skillet will also work. Just be sure there is always enough oil in the pan for each step.

Fried rice always works best with rice that has been cooked the day before and refrigerated until ready to use.

Steak Fried Rice

For the beef

1 pound flank steak cut against the grain into thin slices 1/4 tsp salt 1/4 tsp black pepperFor the rice3 tablespoons olive oil divided 2 large eggs lightly beaten 1 cup frozen mixed vegetables carrots, peas, green beans and sweet corn 3 green onions diced 1 tsp minced garlic 1 tsp minced ginger 1/4 tsp red pepper flakes 4 cups cooked rice 2 tablespoons soy sauce 1 tablespoon sesame oil Place the beef, salt and white or black pepper into a medium mixing bowl. Toss well to combine.

Place one tablespoon of the olive oil into a wok. Let it heat up on medium-high heat for 1 minute. Add thebeef in a single layer. Let cook on one side for 2-3 minutes until seared then flip the beef to the other side and let it cook while stirring the beef from time to time until cooked through. Remove the beef from the pan. Some rendered fat from the beef will be left in the pan.

Add the beaten eggs to the wok with the rendered fat (using the fat to scramble the eggs). Let them set then stir the eggs to break them up and scramble them. Remove scrambled eggs from the wok and set aside.

Add the remaining two tablespoons of olive oil to the pan. Let it heat up for 1 minute. Add the minced ginger and garlic and stir for 30 seconds. Add the green onions and stir for 30 seconds.

Add the cooked rice to the pan and the soy sauce.

Stir the rice in the pan on high heat, combining it with the soy sauce. Keep stirring until the rice is completely heated through.

Add the seared beef and scrambled eggs back to the pan. Toss everything to combine.

Drizzle the sesame oil over the rice then toss to combine. Turn off the heat.

Garnish with more sliced green onions and serve.

—kwc—

Roasted Broccoli

Rather than a recipe, this is more of a technique that I have used for years for making any kind of roasted vegetable. Set the ovento 425. Wash and chop into bite sized pieces a head(s) of broccoli and place them in a large bowl. Douse with olive oil, salt and pepper and get in there with your clean hands to make sure everything is covered in oil. Bake for about 20 minutes on a sheet pan until crispy on the edges.

It’s fine as a side dish or for dipping in a sauce. I’m including one here called Comeback Sauce which is low carb if that’s a thing in your life.

If you’re having it as a side dish you can also season with steak seasoning, curry powder, seasoned salt, Everything Bagel seasoning or Parmesan cheese. Lemon juice and zest after roasting is also very tasty.

I think the big bowl is important. Yes, it’s another dish to wash but I just don’t think you get the same coverage by pouring the olive oil over the broccoli on the sheet pan. Plus, I have a huge blue melamine bowl that my sister gave me so maybe I think the big bowl is useful for sentimental reasons.

Comeback Sauce

1/2 cup mayonnaise 2 tablespoons ketchup 1/2 tablespoon Worcestershire sauce 1/2 tsp Dijon mustard 1/8 tsp hot sauce 1/4 tsp smoked paprika 1/8 tsp garlic powder 1/8 tsp freshly crackedblack pepper1/8 tsp salt Combine all ingredients in a bowl and stir until evenly mixed. Serve immediately or refrigerate until ready toeat.