200g scotch fillet
1 cup white rice
¼ cabbage
1/2 cup frozen peas
1/2 cup frozen corn
2 eggs
Spring onion
3 tbs soy sauce
2 tsp sesame oil
1 tsp crushed garlic
1 tsp cornflour
1 tsp oyster sauce
2 tsp canola oil
Directions
Beef: Slice 200g scotch fillet into thin strips. Add to a bowl with 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp crushed garlic and 1 tsp cornflour. Mix well and set aside to marinate for 10 minutes.
Rice: Cook 1 cup white rice and once cooked, scoop the rice onto a large tray and spread out, then pop in the freezer while you get the beef cooking.
Cook: Heat a wok or large pan to very high heat and add 1 tsp canola oil. Cook the beef in batches for 1-2 minutes until browned and slightly crispy. Remove and set aside. Add another tsp of canola oil and roughly chop ¼ cabbage and add to the wok, along with the frozen peas & corn. Cook for 2 minutes until softened. Push to the side, crack in 2 eggs and scramble quickly. Add the cold rice and toss everything together.
Sauce: Add 2 tbs soy sauce, 1 tsp oyster sauce and 1 tsp sesame oil. Toss well to coat. Add the beef back in and mix everything together.
