Beef fried rice with lettuce and herbs
Marinated beef-fried rice, served with crisp lettuce and beef XO sauce. It’s perfect Chinese-style food for friends.
Ingredients
For the beef
- 1 x 300g/10½oz sirloin steak, cut into 5mm pieces
- 1 tsp bicarbonate of soda
- ½ egg white
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tbsp light soy sauce
- 1½ tsp Chinese rice wine
- 5 tsp potato starch
- 35g/1¼ oz brown sauce, such as OK
- 1 tbsp vegetable oil
For the fried rice
- 300g/10½oz steamed jasmine rice seasoned with salt, chicken powder and garlic oil
- 2 spring onions, green parts sliced into fine rings
- 50²µ/1¾´Ç³ú oyster sauce
- 2 free-range eggs, lightly beaten
- 2 tsp sesame oil
- freshly ground black pepper
To serve
- iceberg or Little Gem lettuce, shredded
- handful fresh mint
- handful fresh Thai basil
- handful shiso leaves
- handful perilla leaves
- 50²µ/1¾´Ç³ú XO sauce
Method
Place the steak in a bowl then add all the ingredients apart from the oil, add 40ml/1fl oz water, and mix well. Cover and leave to marinate in the fridge for 3–4 hours.
Bring the steak up to room temperature. Heat a wok over a high heat and add the vegetable oil. Stir-fry the beef for 2–3 minutes until cooked through then transfer to a plate and set aside.
To make the fried rice, return the wok to the heat and add the steamed rice, then the cooked beef, spring onions, oyster sauce, egg, and sesame oil and black pepper and cook for 2–3 minutes, or until the rice is hot and the egg is cooked.
Serve with some lettuce leaves and herbs with the XO sauce on the side.
