Beef Fried Rice

Instructions

1. 1Toss the beef with half the cornstarch, 1 tsp light soy sauce, the white pepper and 1 tbsp water. Work it in by hand for 30 seconds, then rest 15 minutes.

   牛肉上浆腌制

   🔍 Look for Low heat 15 分钟 · 15 minutes

   Visual: 肉把水分全部吸收，呈哑光而非水亮；每片肉挂着一层薄浆The meat has drunk all the liquid and looks matte rather than wet; a thin starchy film clings to each slice

   You know it's right when: 倾斜碗底没有积液No liquid pools at the bottom of the bowl when you tilt it

   Add the water a tablespoon at a time and keep kneading. This is what keeps the beef juicy later.

2. 2Heat 1 tbsp oil in a wok over high until shimmering. Add the beef in one layer, leave it 30 seconds, then toss 45 seconds more. Remove.

   大火爆牛肉

   🔍 Look for High heat 75 秒 · 75 seconds

   Visual: 边缘焦褐微脆，中心仍带一点粉红；锅底几乎不出水Edges are browned and slightly crisp while the centres still show a little pink; the wok stays almost dry

   You know it's right when: 锅铲轻压肉片会回弹，而不是发硬A slice pressed with the spatula springs back instead of feeling hard

3. 3Add the beaten egg and scramble 20 seconds until barely set. Push to the side, add the onion and carrot, and stir-fry 90 seconds.

   炒蛋炒蔬菜

   🔍 Look for High heat 2 分钟 · 2 minutes

   Visual: 洋葱丁边缘半透明，胡萝卜略深；蛋液凝固成浅色小块Onion dice are translucent at the edges and the carrot has darkened slightly; the egg is set into small pale curds

   You know it's right when: 洋葱生辣味消失，锅里是甜味而非冲味The raw onion bite is gone and the pan smells sweet rather than sharp

4. 4Add the cold rice and press-and-fold for 2–3 minutes until every grain is separate and lightly toasted.

   炒散米饭

   🔍 Look for High heat 3 分钟 · 3 minutes

   Visual: 米粒干爽哑光、粒粒分明；锅底几粒转成浅金Grains look dry, matte and separate; a few at the bottom have turned pale gold

   You know it's right when: 飘出淡淡爆米花香，锅铲推饭时毫无阻力A faint popcorn smell appears and the rice moves freely under the spatula

5. 5Return the beef with any resting juices. Add oyster sauce and dark soy sauce around the wok edge and toss 45 seconds until the colour is even.

   回锅调味上色

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 每粒米都裹上均匀油亮的褐色，牛肉块颜色明显比饭深Every grain carries an even glossy brown coat; beef pieces are visibly darker than the rice

   You know it's right when: 不再有白色生饭斑，酱料气味是醇鲜而非生味No pale white patches of rice remain, and the sauce smell is savoury rather than raw

6. 6Turn off the heat, stir in the remaining cornstarch mixed with 1 tbsp water if you want a glossier coat, then scatter the scallion and toss twice.

   勾薄芡撒葱花

   🔍 Look for Low heat 1 分钟 · 1 minute

   Visual: 米饭油亮褐色，点缀葱绿，深褐色牛肉块均匀分布Rice is glossy brown with green scallion flecks and dark beef pieces distributed throughout

   You know it's right when: 锅铲刮过锅底是干净的The wok bottom is clean when you scrape it with the spatula