Teochew Beef Fried Rice with Chinese Broccoli
A fried rice from Teochew (Chaoshan region, China), so it uses some unique ingredients; replacements are provided. Fairly easy, quick, and delicious. Teochew/Chaoshan origin means countryCode CN.
⏱️ Prep: 25 min🍳 Cook: 15 min
Ingredients
| 227 g | Beef (chuck, flank, or sirloin) |
| 16.6 g | Soy sauce (for marinade) |
| 8.3 g | Dark soy sauce (for marinade) |
| 0.6 g | Ground white pepper (for marinade) |
| 1.2 g | Baking soda |
| 16.6 g | Soy sauce (for seasoning sauce) |
| 18 g | Oyster sauce |
| 17 g | Satay sauce |
| 0.6 g | Ground white pepper (for seasoning sauce) |
| 113 g | Chinese broccoli (gai lan) |
| 9 g | Minced garlic |
| 3 g | Minced ginger |
| 85 g | Carrot, diced |
| 26 g | Teochew-style salt-preserved radish (optional) |
| 2 | Eggs |
| 454 g | Cooked leftover rice |
| 41 g | Oil |
Instructions
- Dice the beef into 1/2-inch cubes and place in a big mixing bowl (beef chuck, flank, or sirloin steak recommended).
- Add the marinade soy sauce, dark soy sauce, white pepper, and baking soda to the beef and mix thoroughly. Set aside 15 minutes.
- Meanwhile, combine all the seasoning-sauce ingredients (soy sauce, oyster sauce, satay sauce, white pepper) in a bowl and mix well. Set aside.
- Slice the Chinese broccoli stems into thin rounds and cut the leaves into bigger pieces so they cook simultaneously. If using regular broccoli, dice it into evenly sized pieces.
- Prepare the minced garlic, ginger, diced carrot, and preserved radish. Crack and beat two eggs. Chef's Secret: this is a quick stir-fry, done in 10 minutes once the heat is on, so have everything ready beforehand.
- Turn heat to high and heat the wok until smoking hot. Add 1.5 Tbsps oil and swirl to coat the bottom.
- Pour in the beaten egg. Stir 30-50 seconds until set, then break into smaller pieces with the spatula. Turn off heat and remove the egg.
- Turn heat back to high. Add 1.5 Tbsps oil and stir-fry the beef 2-3 minutes until nicely charred. Turn off heat, remove the meat, tilting the wok to leave the oil behind.
- Turn heat to low. Use the leftover oil to saute the garlic, ginger, preserved radish, carrot, and the stem part of the Chinese broccoli for 2 minutes until cooked through.
- Switch heat to high and add the cooked leftover rice. Stir 3 minutes until you see rice grains jumping in the wok - the sign of fluffy fried rice.
- Add the sauce and stir until well mixed. Add the egg, the beef, and the leafy part of the Chinese broccoli. Keep mixing until the greens wilt.
- Taste and adjust the flavor before serving.
Ingredient Tips: Chinese broccoli (gai lan) can be replaced with regular broccoli or broccolini. Teochew-style salt-preserved radish can be replaced with other crunchy pickled vegetables (pickled mustard stem zhacai, pickled mustard green suancai, or pickled yard beans suandoujiao). Any brand of satay sauce works; Lee Kum Kee or a Thai brand is recommended, as Thailand has over 9 million Chinese, most of Teochew descent who immigrated during the Ming, Qing, and Republican dynasties, so the cuisines are deeply related since the 18th century.