Sizzling Skirt Steak and Garlic Fried Rice

1. Perfectly Cooked Rice

Bring water to a rolling boil in a large saucepan over high heat. Stir in the rice and let it cook until tender yet firm, about 12 minutes. Drain well using a fine-mesh strainer and set aside. In a small bowl, whisk together 2 tablespoons of soy sauce, the hoisin sauce, and 1 tablespoon of sriracha. Keep this savory sauce mixture ready for the rice.

2. Seared Steak Strips

With the grain, cut the steak into 2-inch-wide strips, then slice these thinly against the grain for tender bites. Place a 12-inch nonstick skillet over a high flame and pour in 1 tablespoon of sesame oil. Once hot and shimmering, add the steak slices and 2 tablespoons of the prepared sauce. Sear the steak until it develops a rich brown crust, roughly 4 minutes. Transfer the browned steak to a bowl and reserve.

3. Aromatic Base

Into the same skillet, now empty, pour the remaining sesame oil. Toss in the scallion whites and minced garlic, sautéing them until they release their aromatic essence, about 15 seconds. Add the rice and the remainder of the soy sauce mixture. Stirring frequently, cook until the rice crackles and pops energetically, approximately 4 minutes. Then, push the rice to one side of the skillet to make room for the eggs.

4. Scrambled In The Mix

Pour the beaten eggs into the cleared area of the skillet. Wait until they set, about 1 minute, then fold them gently into the rice along with the reserved steak, sliced scallion greens, and the peas and carrots. Keep stirring until everything is heated through and well combined.