Oriental Steak with Egg Fried Rice

Wednesday, 10 Sep 2008


These two Cooking Light recipes complement each other well.  The Egg Fried Rice is light and not greasy and makes a great side for the steak.


I substituted sirloin for the flank steak in the Oriental Flank Steak recipe and cooked it on the grill instead of broiling it.  This recipe is still good with flank steak and broiled according to the original instructions, but the grilling weather is still nice, so I went for that instead.  Here are the modifications I made to each recipe:

Oriental Steak

1.  Substitute a ½” to ¾” thick sirloin for the flank steak.
2. Make double the amount of soy sauce/ sugar/ garlic sauce.
3.  Marinate the steak with a couple tablespoons of the sauce on each side.  Reserve the rest of the sauce.
4.  Cook on hot grill approximately 3-5 minutes per side, depending on desired doneness and steak thickness.  Let steak rest for a few minutes after removing it from the grill.
5. Put reserved sauce in saucepan and bring to boil so that it caramelizes a little and the garlic cooks for a minute or two to mellow it out.
6.  Slice steak into strips diagonally.  Serve on a bed of the egg fried rice.  Top with sauce to taste.


Egg Fried Rice

1.  Before cooking the white rice that will be added to the stir fry mixture, toast it in the saucepan in a tablespoon of sesame oil.  This adds flavor and helps keep the rice grains separated when it cooks.

2.  Midway through adding the ingredients to the stir fry, add another dash of sesame oil.  Following the Cooking Light instructions exactly leaves the mixture a little dried out and missing something in terms of flavor.


Reader's Comments

  1. Sounds like a fabulous combination with an oriental twist. I’ll often add a splash of soy and some cumin to a flank or cheaper cut of beef, but I do prefer grilling ribeyes with olive oil, crushed peppercorn, and sea salt.

    What a great mashup – I’m going to try this next week – hope there’s some flank on sale!

  2. Thanks, Gorley — the olive oil/ peppercorn/ sea salt sounds great. I’ll have to give that a try.

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