Quick Beef Fried Rice

Slice the sirloin steak thinly against the grain into bite-sized pieces. Season with a pinch of salt and pepper.

Mince the garlic and ginger. Dice the yellow onion.

In a small bowl, whisk the egg. In another small bowl, combine soy sauce and sesame oil.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the whisked egg and scramble until just set. Remove the egg from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the beef and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.

Add the diced onion, minced garlic, and minced ginger to the wok. Stir-fry for 1-2 minutes until fragrant.

Add the frozen mixed vegetables to the wok and stir-fry for 2-3 minutes until tender-crisp.

Add the cold cooked rice to the wok, breaking up any clumps. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.

Return the cooked beef and scrambled egg to the wok. Pour the soy sauce and sesame oil mixture over the rice and ingredients.

Stir-fry everything together for another 1-2 minutes, ensuring all ingredients are well combined and coated with the sauce. Taste and adjust seasoning if needed.

Serve hot immediately.