Steak Fried Rice with Broccoli
3 oz. fresh broccoli or Broccolini, cut into small florets, stems cut into 1⁄ 2-in. pieces (from 1 bunch) 1 large egg 1⁄ tsp. kosher salt, divided, plus
2 more for water
1 Tbsp. plus 1 tsp. canola oil, divided 4 oz. rib-eye steak, hanger steak
or skirt steak, cut into 1-in. cubes 2 cups cold cooked jasmine rice 1 Tbsp. oyster sauce
2 tsp. lower-sodium soy sauce 1 tsp. toasted sesame oil
1 large scallion, chopped
1. Bring a small saucepan of heavily salted water to a boil over medium-high heat. Add broccoli; cook, undisturbed, until tender-crisp, about 2 minutes. Drain and set aside.
2. Vigorously stir together egg and 1⁄4 teaspoon salt in a small bowl. Heat 1 teaspoon canola oil in a wok or large cast-iron skillet over medium. Add egg, and cook, stirring occasionally, until softly scrambled but with no browning, about 30 seconds. Transfer to a bowl; set aside.
3. Add remaining 1 tablespoon canola oil to wok; increase heat to high. Add steak in an even layer, and season with remaining 1⁄4 teaspoon salt. Cook, undisturbed, until well-seared on the bottom, 1 to 11⁄ minutes. Return egg to 2 wok, and add rice and broccoli. Toss to combine and break up any lumps in the rice. Cook, stirring constantly, until heated through, about 2 minutes. Pat rice mixture into an even layer, and cook, undisturbed, until bottom browns and lightly chars in spots, about 1 minute.
4. Stir in oyster sauce, soy sauce and sesame oil; cook, stirring constantly, until well-combined, about 1 minute. Transfer to a serving bowl, and top with scallions. Serves: 2 Active time: 15 minutes
Total time: 15 minutes