Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)

How to Make It

Step 1

Toss together beef cubes and cornstarch in a bowl. Heat 1 tablespoon of the oil in a large stainless-steel skillet over high. Add beef to skillet; cook, stirring occasionally, until well browned and crisped, about 8 minutes. Transfer beef to a bowl, reserving drippings in skillet.

Step 2

Add 3 tablespoons of the oil to skillet; swirl to coat. Add rice and salt; cook, stirring often and scraping bottom of skillet to loosen browned bits, until lightly browned and crisped, 8 to 10 minutes. Transfer rice to beef in bowl. (Do not wipe skillet clean.)

Step 3

Add remaining 1 tablespoon oil to skillet; swirl to coat. Add eggs; cook, stirring occasionally, until firm and set, about 1 1/2 minutes. Break up cooked eggs using a spatula.

Step 4

Add beef-rice mixture to skillet; toss gently to combine. Stir in scallions, soy sauce, and crushed red pepper.

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