Shaking beef and egg fried rice
Portion size: 7 ounces
Alternate cuts: Aussie grassfed tenderloin
2 pounds Aussie grassfed top sirloin, 1" cubes
10 cloves minced garlic
1 tablespoon Maggi seasoning/soy sauce
1 tablespoon sugar
1 teaspoon salt
Ground black pepper as needed
Egg fried rice:
3 tablespoons cooking oil
4-6 cloves garlic, rough chopped
3 beaten eggs each
4 cups 1-day old long grain rice/jasmine rice
1/2 teaspoon salt
1-2 tablespoons thin soy sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
2 teaspoons white pepper
2 to 3 green onions each
For the beef: In a bowl, combine beef, garlic, maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour. Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute.
For the rice: In a large skillet, heat oil until a wisp of white smoke appears. Add the eggs and lightly scramble until just set. Stir in garlic and cook until light brown. Fold in rice; (make sure not to press down) in small circles to separate rice grains. Add salt, thin soy sauce, oyster sauce, and sugar. Continue to fold for about a minute or two. Don’t be afraid to scrape rice stuck to the bottom of the pan. Cook until rice absorbs the sauces and is slightly crisp on the edges. Fold in green onions and white pepper, cook for an additional minute. Serve immediately.
To serve: Divide beef into four portions and serve with egg fried rice. Sprinkle with freshly ground black pepper.