Ingredients:

  • 1 lb (450g) Sirloin steak, cubed into ½ inch pieces
  • 2 tbsp (30ml) Soy sauce
  • 1 tbsp (15g) Unsalted butter
  • 1 tsp (5g) Garlic powder
  • ½ tsp (3g) Black pepper
  • 3 cups (450g) Long-grain white rice, cooked and chilled overnight
  • 2 tbsp (30g) Unsalted butter
  • 2 large eggs, lightly beaten
  • ½ cup (75g) Frozen peas and carrots, thawed
  • ½ cup (50g) White onion, finely diced

Instructions:

  1. Heat your cast iron skillet over high heat. Wait until a drop of water dances on the surface to ensure it's hot enough.
  2. Add 1 tablespoon of butter and the cubed sirloin. Spread them in a single layer.
  3. Sear the steak undisturbed for 2 minutes until a mahogany colored crust forms.
  4. Toss the meat and cook for another 1-2 minutes. Stir in the soy sauce, garlic powder, and pepper during the last 30 seconds.
  5. Remove the steak from the pan and set it aside on a plate. Note: This prevents the steak from overcooking while you do the rice.
  6. Melt another tablespoon of butter in the same pan. Add the diced onions and sauté for 2-3 minutes until they look translucent.
  7. Stir in the peas and carrots, cooking just until they are vibrant and heated through.
  8. Push the vegetables to the edges of the pan. Pour the beaten eggs into the center. Let them set for 30 seconds, then scramble until just cooked and velvety.
  9. Crank the heat to maximum. Add the chilled rice and the remaining butter.
  10. Press the rice into the pan with your spatula and fry for 3-5 minutes, stirring occasionally, until the grains are toasted and separate.
  11. Drizzle the soy sauce and toasted sesame oil over the rice. Toss rapidly to coat.
  12. Fold the cooked steak and sliced green onions back into the pan. Toss for 60 seconds until steaming and cohesive.