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1. Toss the steak with half of the light soy sauce, the cornstarch, half of the garlic (minced) and the Shaoxing wine, and let it marinate 15 minutes. Meanwhile, whisk the Greek yogurt, sriracha, lime juice and salt in a small bowl, adding a splash of water if needed to make a pourable drizzle.
450 g Sirloin steak, cut into 1.5 cm bites,
1.5 tbsp Light soy sauce,
1 tsp Cornstarch,
3 clove Garlic,
1 tbsp Shaoxing wine,
0.5 cup Plain Greek yogurt,
2 tbsp Sriracha,
1 tbsp Lime juice,
0.5 tsp Salt
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2. Mince the remaining garlic and ginger, dice the vegetables, and slice the scallions, keeping whites and greens separate. Beat the eggs with a pinch of salt from the drizzle bowl's supply.
3 clove Garlic,
1 tbsp Fresh ginger, minced,
3 piece Eggs,
1 piece Carrot, small diced,
1 piece Red bell pepper, diced,
4 piece Scallions, whites and greens separated,
0.5 tsp Salt
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3. Heat a wok or large skillet over very high heat until smoking. Add 1 tablespoon of the neutral oil and sear the steak in a single layer in two batches for 1 to 2 minutes per batch, turning once, until crisp-edged and browned. Remove to a plate.
1.0 tbsp Neutral oil
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4. Add 1 teaspoon of oil to the hot wok, pour in the eggs and scramble for 30 seconds until just set, then remove and break into pieces.
0.3 tbsp Neutral oil,
3 piece Eggs
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5. Add the remaining oil and stir-fry the ginger, remaining garlic, scallion whites and chili flakes for 20 seconds until fragrant. Add the carrot and bell pepper and stir-fry for 2 minutes, then add the peas for 30 seconds.
6 clove Garlic,
1 tbsp Fresh ginger, minced,
1.7 tbsp Neutral oil,
1 piece Carrot, small diced,
1 piece Red bell pepper, diced,
0.5 cup Frozen peas,
4 piece Scallions, whites and greens separated,
1 tsp Chili flakes
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6. Add the cold rice, breaking up clumps, and stir-fry over the highest heat for 3 minutes until the grains are hot and slightly crispy. Drizzle the remaining light soy sauce and the dark soy sauce against the sides of the wok so they sizzle, then toss through.
1.5 tbsp Light soy sauce,
4 cup Cooked day-old jasmine rice, cold,
1 tsp Dark soy sauce
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7. Return the eggs and steak with its juices to the wok, add the sesame oil and half of the scallion greens, and toss for 30 seconds.
4 piece Scallions, whites and greens separated,
1 tsp Toasted sesame oil
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8. Divide among bowls, drizzle generously with the sriracha yogurt, and finish with the remaining scallion greens and sesame seeds. Serve immediately.
4 piece Scallions, whites and greens separated,
1 tbsp Toasted sesame seeds (garnish)
