Ingredients
Equipment
Method
Prep:
- Cut the ribeye into cubes and season with salt and pepper. Mince the garlic and green onion, keeping the white and green parts separate.1 ribeye steak, 2 garlic cloves, salt and pepper, 2 green onions
Sear the steak:
- Heat the oil in a wok over high heat. Add the steak cubes and sear, flipping until nicely colored. Remove and set aside.2 tablespoons avocado oil
Aromatics:
- Add a little more oil if needed, then the garlic and the white parts of the green onion. Sauté until fragrant.2 garlic cloves, 2 green onions
Crisp the rice:
- Add the day-old rice and sauté until crispy.1 ½ cups day-old rice
Bring it together:
- Return the steak to the wok. Add the soy sauce, oyster sauce, dark soy, and chili crunch, and toss to coat.1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon chili crunch, 1 ribeye steak
Finish:
- Top with the egg yolk and the green onion tops. Serve hot.1 egg yolk, 2 green onions
Notes
TOP TIPS:
- Use day-old rice, straight from the fridge. Cold, dried-out rice fries up crispy, fresh rice just turns to mush.
- Get the wok screaming hot before anything goes in. High heat sears the steak and crisps the rice instead of steaming it.
- Do not overcook the ribeye. A quick hard sear keeps it juicy, it finishes when you toss it back in at the end.