This family favorite only takes half an hour to make. High heat and cornstarch make the beef extra crispy, and the soy sauce and red pepper add flavor to the dish. If you wanted to bulk the meal up a little bit, consider adding a vegetable like spinach.
How to Make It
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.
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.)
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.
Add beef-rice mixture to skillet; toss gently to combine. Stir in scallions, soy sauce, and crushed red pepper.