# What You'll Need:
→ Steak & Marinade
01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 2 tablespoons low-sodium soy sauce
03 - 1 tablespoon mirin or dry sherry
04 - 1 tablespoon sesame oil
05 - 1 garlic clove, minced
06 - 1/2 teaspoon ground black pepper
→ Fried Rice
07 - 3 cups cooked and cooled jasmine rice, preferably day-old
08 - 2 tablespoons vegetable oil, divided
09 - 1 small onion, diced
10 - 1 cup carrots, diced
11 - 1 cup zucchini, diced
12 - 1 cup mushrooms, sliced
13 - 1 cup frozen peas
14 - 2 large eggs, lightly beaten
15 - 2 tablespoons low-sodium soy sauce
16 - 1 tablespoon unsalted butter
17 - 2 green onions, thinly sliced
18 - Salt and pepper to taste
→ Garnish
19 - Sesame seeds
20 - Additional sliced green onions
# How to Prepare:
01 - In a mixing bowl, combine steak cubes with soy sauce, mirin, sesame oil, minced garlic, and black pepper. Allow to marinate for at least 10 minutes while preparing remaining ingredients.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated steak and cook for 2 to 3 minutes, stirring occasionally, until browned on exterior while maintaining tender interior. Transfer steak to a clean plate.
03 - Add remaining 1 tablespoon oil to the same pan. Sauté onion, carrots, zucchini, and mushrooms for 4 to 5 minutes until just tender with slight firmness remaining.
04 - Push vegetables to the perimeter of the pan. Pour beaten eggs into the cleared center space and scramble until fully cooked through.
05 - Add cooled rice, peas, and cooked steak to the pan. Drizzle with soy sauce and toss all ingredients together, breaking apart any consolidated rice clumps.
06 - Stir in butter and half of the sliced green onions. Cook for additional 2 to 3 minutes, stirring frequently, until heated throughout and edges achieve slight crispness. Taste and adjust seasoning with salt and pepper as needed.
07 - Transfer to serving plates immediately. Garnish with sesame seeds and additional green onions if desired.
