
Transform day-old rice into a restaurant-quality meal with tender, caramelized steak and crisp green beans. This quick stir-fry uses a simple marinating technique to ensure the beef is incredibly juicy and full of savory flavor.
In a medium bowl, combine the beef strips with dark soy sauce, oyster sauce, water, sugar, and baking soda. Toss well to coat and let it rest for at least 1 hour (or up to 24 hours in the fridge) to tenderize the meat.
In a small bowl, whisk together the fish sauce and sesame oil to create the seasoning sauce. In another separate bowl, lightly beat the eggs with a pinch of salt and pepper.
Heat 2 tablespoons of oil in a large non-stick skillet or pan over high heat. Add the marinated beef and sear for about 2 minutes until the surface is browned and sealed.
Add the minced garlic, the white parts of the sliced green onions, and the green beans to the pan. Cook for another minute, stirring constantly to prevent sticking, until the beef is beautifully caramelized.
Add the day-old rice and the prepared fish sauce mixture to the pan. Toss and stir-fry for 1.5 to 2 minutes, allowing the rice to heat through and get slightly toasty.
Push the rice to one side of the pan. Add the remaining 1/2 tablespoon of oil to the empty space. Pour in the beaten eggs, let them set for 10 seconds, then gently scramble with a spatula. Once mostly cooked, toss the eggs into the rice.
Add the green parts of the green onions and give everything a final toss. Divide into bowls and serve immediately.
Using day-old refrigerated rice is crucial for the best texture; fresh rice contains too much moisture and will turn mushy. If you don't have rump steak, flank or sirloin are excellent alternatives for this stir-fry.





