We eat beef about once a week, and it's usually grilled rib-eyes for me and Andy, and marinated steak tips for the kids. Last night I tried a different marinade, and it surprisingly didn't taste much different, despite the maple syrup. The kids (and I) gobbled it down. You could obviously use any cut of meat that you like; the original recipe called for sirloin flap steaks, whatever that means.
Marinade for Steak Tips
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
3 Tbsp maple syrup
4 garlic cloves, pressed
½ tsp salt
½ tsp pepper
The recipe called for using a blender; next time I think I will just whisk it. Anyhow, in both recipes it seems to be the balsamic vinegar that does the trick, but it's nice to have an alternative concoction in case I run out of brown sugar or something. Give it a try and see what you think. (The recipe calls for only about 15 minutes of marinating, which is very helpful at the end of a long day!)
With the steak we had vegetable fried rice. All the recipes I've ever seen for fried rice say that you really have to use day-old cold, dry rice to get an authentic Chinese texture. It's rare that we have much leftover rice from Chinese takeout, and I always forget to order extra, but this week we had a whole quart sitting in the fridge. (Ming Tsai says that you if you don't have day-old rice, you can spread out freshly cooked rice in a single layer on a baking sheet, and then place it in the freezer to cool and dry.)
This recipe is really just a guideline; you can do almost anything and not go wrong. Use any vegetables you want, but keep in mind that some denser veggies may need to cook for an extra minute or two. I had no time for chopping up lots of vegetables, so I just bought a bag of frozen corn, peas, carrots, and green beans—yes, I did! The whole thing took less than 10 minutes from start to finish.
3 Tbsp vegetable oil, divided use
3–4 cups chopped vegetables (A bag of frozen works great!)
4 scallions (both white and green parts), thinly sliced
2 large garlic cloves, pressed
4 cups cold steamed white rice
2 large eggs, lighty beaten
¼ cup low-sodium soy sauce (Somehow this seemed like a lot to me, so I used only about 3 Tbsp, but the full 4 Tbsp would have been fine.)
Heat 2 Tbsp oil in a large wok or skillet over medium-high heat. Add the vegetables and stir-fry until they begin to soften, about 3 minutes. Add the scallion and garlic and cook for another minute. Add the rice and cook, stirring to break up the clumps of rice, until heated through, about 5 minutes.
Push everything to the edges of the pan to make a "well" in the center. Add the last tablespoon of oil to the well and then add the beaten eggs. Stir-fry the eggs in the well until they are almost fully scrambled, then stir the scrambled eggs into the rice and veggie mixture. Stir in the soy sauce and serve.