Shaved ribeye stir-fried with tangy pickled mustard greens and tomato, served over golden fried rice made with egg yolks and fish sauce.

Ingredients

For the beef

• 1 lb ribeye, shaved
• 1 Tbsp oyster sauce
• 1 Tbsp cooking oil
• ½ Tbsp salt

For the stir-fry

• 3 cloves garlic, smashed
• 1 Tbsp cooking oil, plus a splash more
• 1 shallot, thinly sliced
• Pickled mustard greens
• 1 tsp sugar
• 1 tomato, quartered

For the fried rice

• 2 cups day-old rice
• 2 eggs
• 1 Tbsp fish sauce
• 1 shallot, thinly sliced
• Cooking oil

Instructions

1. Mix the beef with the oyster sauce, oil and salt, and marinate for 15 minutes.
2. Separate the eggs, keeping the whites and yolks in two bowls.
3. Mix the rice, egg yolks and fish sauce until every grain is coated.
4. Heat a pan over medium-high heat with a little oil and sauté one sliced shallot.
5. Pour in the egg whites and cook until set.
6. Add the rice mixture and fry for 3–5 minutes, then set aside.
7. Heat a wok over medium-high heat with 1 Tbsp oil and sauté the garlic.
8. Add the beef and stir-fry until medium-rare, then set it aside.
9. Add a splash more oil to the same wok and sauté the second shallot.
10. Stir in the pickled mustard greens and sugar and cook briefly.
11. Return the beef to the wok, toss, then add the tomato.
12. Spoon the beef stir-fry over the fried rice and serve.

Notes & substitutions

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