📖 Instructions

1. Prepare the Beef: Thinly slice the steak against the grain. Marinate with soy sauce, ginger, and garlic for at least 15 minutes. I usually prep this while the rice is cooking to save time!
2. Cook the Rice: If you don't have leftover rice, cook some now. For best results, use day-old rice – it fries up better and doesn't get mushy. Trust me on this one.
3. Sauté the Vegetables: Heat oil in a wok or large skillet over medium-high heat. Add chopped onions and broccoli florets. Sauté until the onions are translucent and the broccoli is tender-crisp, about 5-7 minutes. Season with a pinch of salt and pepper. You want to cook them, but not too much. A little crunch is what we're after!
4. Cook the Beef: Push the vegetables to one side of the wok. Add the marinated beef to the other side and cook until browned and cooked through, about 3-5 minutes. Stir constantly to prevent burning. The aroma at this point is just divine!
5. Combine Everything: Add the cooked rice to the wok with the vegetables and beef. Break up any clumps of rice with a spatula. Stir-fry for a couple of minutes until everything is heated through. This is where the magic happens, and the flavors really start to meld together.
6. Add the Sauce: Pour in the soy sauce, sesame oil, and oyster sauce (if using). Stir-fry for another 2-3 minutes, ensuring the rice is evenly coated with the sauce. Taste and adjust seasoning as needed. I sometimes add a little extra soy sauce for that umami kick!
7. Garnish and Serve: Garnish with chopped green onions and sesame seeds. Serve hot and enjoy! Maybe with a side of egg rolls? Just a thought...
8. Clean as you go... Seriously, it makes the whole experience more enjoyable.