Try this Beef Broccolini Fried Rice recipe, or contribute your own.
- 300 g beef blade thinly sliced.
- 1 garlic clove finely chopped.
- 1-2 tablespoon tamari or to taste.
- 2 bunches broccolini tough ends discarded, roughly broken up into smaller pieces.
- 2 tablespoons finely grated ginger.
- 1 small red chilli thinly sliced, or to taste.
- 300 g cold cooked jasmine rice (leftover from takeaway i
- 2 spring onions thinly sliced plus extra to serve.
- 1 teaspoon sesame oil or to taste.
- 300 g beef blade thinly sliced.
- 1 garlic clove finely chopped.
- 1-2 tablespoon tamari or to taste.
- 2 bunches broccolini tough ends discarded, roughly broken up into smaller pieces.
- 2 tablespoons finely grated ginger.
- 1 small red chilli thinly sliced, or to taste.
- 300 g cold cooked jasmine rice (leftover from takeaway i
- 2 spring onions thinly sliced plus extra to serve.
- 1 teaspoon sesame oil or to taste.
- Carbohydrate 7.929 g
- Cholesterol 0 mg
- Fat 9.396 g
- Fiber 1.35 g
- Protein 1.683 g
- Saturated Fat 1.3158 g
- Serving Size 1 1 recipe (1299g)
- Sodium 8.1 mg
- Sugar 6.579 g
- Trans Fat 0.517500000000001 g
- Calories 116 calories
Step-by-step
- Heat a little vegetable oil in a wok over high heat, add beef and stir-fry until browned, stir through garlic and 1 tbsp soy sauce at the end and transfer to a bowl. Wipe out wok with paper towels, add a little more oil, heat over high heat then add broccolini. Stir-fry until just tender, adding ginger and chilli toward the end of cooking, and then add to beef.
- Heat a good splash of oil in the wok over high heat. Gently break up rice with your fingertips, add to wok and stir-fry, keeping the rice moving to prevent it sticking to the wok until warmed through. Add the beef mixture and stir-fry until hot, add remaining soy sauce to taste, spring onion and sesame oil and stir-fry to combine. Season to taste and serve hot.
Why is my fried rice steaming instead of crisping? Home cooks often overload the pan with warm, freshly boiled grains that hold too much surface moisture. Starch molecules gelatinize when hot water meets a hot wok, creating a gummy mass rather than distinct, separate kernels. Starting with chilled grains kept in the refrigerator for at least 12 hours dries out the exterior starches, allowing each individual grain to fry cleanly in the oil.
Thinly sliced blade steak demands rapid cooking over intense heat to remain tender. Slice the beef across the grain to shorten muscle fibers, and remove the meat from the wok as soon as the pink color disappears. Leaving the protein in the pan too long renders the cuts tough and leathery. High heat is mandatory for proper searing, so a carbon steel wok or heavy cast-iron skillet works best to retain thermal energy when cold ingredients hit the metal.
Stir-frying requires constant motion and high BTUs that standard electric stovetops struggle to provide. If using a flat-bottomed burner, preheat the vessel for five full minutes before adding any oil to establish a thermal buffer. Work in smaller batches if the pan temperature drops below 375 degrees Fahrenheit, as overcrowding forces the vegetables to boil in their own released juices rather than blister.
Raw aromatics like garlic and ginger burn rapidly under high heat and turn bitter within thirty seconds of contact with a hot surface. Incorporate finely grated ginger and minced garlic toward the end of the vegetable cooking time so the essential oils release fragrance without scorching. Finish the dish with toasted sesame oil off the heat to preserve its volatile aromatic compounds.
