- 4
Ingredients
- 8 oz London broil, sliced into short, thin strips
- 2 tblsp soy sauce
- 1/4 cup plus 2 tblsp vegetable oil
- 10 scallions, green parts thinly sliced, white parts cut into 1 inch pieces
- 2/3 cup chopped red bell pepper
- 1 tblsp finely chopped fresh ginger
- 2/3 cup frozen peas, thawed
- 3 large eggs, lightly beaten
- 1/2 teas sugar
- 4 cups cooked white rice, chilled
Preparation
Step 1
1. In a medium bowl, toss the beef with 1 tblsp soy sauce. In a large nonstick skillet, heat 2 tblsp oil over medium-high heat. Add the beef and cook, stirring, for 2 minutes; transfer to a bowl.
2. In the skillet, heat 1 tblsp oil over medium-high heat. Add the scallion whites, bell pepper and ginger and cook, stiriing, for 2 minutes; stir in the peas. Push the vegetables to one side of the skillet, add 1 tblsp oil and pour in the eggs. Stir the eggs until they begin to set, then stir in the vegetables. Add the egg-vegetable mixture to the beef; stir in the sugar and the reamining 1 tblsp soy sauce.
3. Heat the remaining 2 tblsp oil in the skillet over medium-high heat. Add the rice, breaking up any clumps, then cook, without stirring, until heated through, 2 minutes. Stir in the beef mixture and scallion greens.