I have been all about these rice cake stir fry dishes lately, because they are so addicting and delicious. The rice cakes are super easy to cook with too an cook in a few minutes right in the stir fry sauce so there is no need to use another pan to make rice. I highly recommend using a wok to cook this dish, but you can use a skillet too if you don’t have one. A link to my wok I use is in my Favorite Item Links.
This variation uses meaty sirloin steak, along with broccoli, snow peas and scallions in my usual highly flavorful stir fry sauce made from a few simple Asian staples and lots of fresh ginger and garlic. You can also use flank steak for this stir fry and you can vary the veggies according to your taste. You can find these rice cakes at almost any Asian market, and if you don’t have them this stir fry would be excellent over rice as well.
Steak and Rice Cake Stir Fry
Ingredients
- 1 lb thinly sliced sirloin or flank steak
- oil for cooking
- 3 inch piece fresh ginger peeled and minced
- 4 garlic cloves minced
- 1 head broccoli cut into small florets
- 1 package snow peas trimmed
- 4 scallions cut into 2 inch pieces
- 1 lb rice cakes or hot white rice
- 4 tbsp shaoxing wine
- 1/2 tbsp dark soy sauce
- 4 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp Chinese soy vinegar
- salt to taste
Instructions
- Combine the sauce ingredients with the ginger and garlic and mix well. Heat oil very hot in a skillet or ideally a wok. Add the broccoli and stir fry briefly, getting some char on the pieces. Set aside. Add a little more oil and do the same for the snow peas. You still want them crisp, just slightly cooked and charred.
- Repeat with the scallions, only cooking them for a few seconds.
- Reheat the wok or pan to smoking with 2 tbsp oil. Add 1/2 the steak and do not move it so that it gets browned on one side. Stir and cook briefly, then move to a clean plate and repeat with the second half. You don't want your steak fully cooked because it will simmer in the sauce. Add all of the steak back to the pan and add the sauce plus 1/4 cup of water. Rinse the rice cakes and add those as well.
- Stir and simmer this mixture for about 5 minutes, until the rice cakes are tender but still have that great chew. By then the sauce should be thickened. If the pan is getting too dry while the rice cakes are cooking, add a little more water as needed.
- Add the veggies back in (reserve the scallions for the top), and toss until everything is hot. Serve with scallions on top and chili crisp on the side.