Beef Fried Rice with Chinese Broccoli (牛肉芥蓝炒饭)
This is a fried rice recipe from Chaozhou, so it will use a couple of unique ingredients (see notes), which are hard to find for people who don't have Asian grocery stores around. Don't be put off because I do give replacement options. This dish is actually pretty easy and quick.
226 grams (1/2 lb) of beef, diced
1 tbsp of soy sauce
1.5 tbsp of dark soy sauce
¼ tsp of ground white pepper
¼ tsp of baking soda
1 tbsp of soy sauce
1 tbsp of oyster sauce
1 tbsp of satay sauce
Ground white pepper, to taste
2-3 tbsp of oil to stir fry
1 tbsp of minced garlic
1 tsp of minced ginger
113 grams (4 oz) of Chinese Broccoli, can be replaced by regular broccoli
85 grams (3 oz) of diced carrot
2-3 tbsp of diced preserved radish, optional
450 grams (1lb) of cooked leftover rice
TO MARINATE THE BEEF
FOR THE SEASONINGS
Dice the beef into 1/3 inch cubed, then marinate with soy sauce, dark soy sauce, white pepper, and baking soda.
Dice the stem part of Chinese broccoli into thin rounds and cut the leaf part into bigger pieces, so they cook simultaneously. If using regular broccoli, use your judgments to dice it into the same size pieces.
Crack two eggs and beat them well.
Combine the seasoning ingredients in a bowl before cooking.
Turn the heat to high and heat the wok until smoking hot. Add 1.5 tbsp of oil and swirl it around to cover the bottom.
Pour in the beaten egg. Wait for it to set, then use the spatula to break the egg into smaller pieces. Turn off the heat. Remove the egg from the wok.
Turn the heat back to high. Add more oil to the wok (1.5 tbsp) and stir fry the beef until nicely charred. Turn off the heat. Remove the meat from the wok. Make sure you tilt the wok so you can leave the oil behind.
Turn the heat back on low. Use the leftover oil to saute the garlic, ginger, preserved radish, carrot, and the stem part of the Chinese broccoli. Stir for a couple of minutes or until the vegetables are cooked through.
Switch the heat to high and add the day-old rice. Stir this for a few minutes or until some of the rice grains are jumping in the wok.
Add the sauce and stir until well mixed. Add the egg, the beef, and the leafy part of the Chinese broccoli. Keep mixing until all the greens are welted.
Taste and adjust the flavor before serving.
Chinese broccoli is also known as Gailan (芥蓝). It is a leafy green with a thick stem and a small group of flowers in the center. It tastes similar to regular broccoli, but it has a slight touch of mustard flavor. You can use regular broccoli or broccolini, a hybrid of broccoli and Chinese broccoli.
Preserved radish is known as 'Choi Poh' (菜脯), often used in Chaozhou cuisine and Thai cuisine. Make sure you get the one preserved with salt because there is another kind that is preserved with sugar mainly; don't get that one. Preserved radish has a strong umami taste and a crunchy texture. You can skip it or use other kinds of crunchy pickled vegetables such as pickled mustard stem (Zhacai榨菜), pickled mustard green (酸菜), pickled yard beans (酸豆角). Just take a look and see what is available in your local Asian markets.
Satay sauce: any brand will work. I don't know any replacement, but fried rice is very flexible so you can use other flavor bases such as sriracha, sambal chili sauce, chili oil, hoisin sauce, or curry paste.