Black Pepper Beef and Pineapple Fried Rice with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 1 lb beef sirloin or flank steak, thinly sliced
• 1 large pineapple, peeled, cored, and diced
• 2 cups cooked white rice (preferably day-old rice)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 large bell pepper, diced
• 1 small onion, diced
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 1 tablespoon black pepper
• 1 tablespoon cornstarch (optional, for thickening sauce)
• 2 tablespoons water (optional, for thickening sauce)
• Fresh cilantro, chopped (for garnish)
• Optional: Steamed or sautéed vegetables (e.g., broccoli, carrots) for added nutrition

Instructions:

Season the Beef:

• Pat Dry and Season: Pat the beef slices dry with paper towels to remove any excess moisture. Season the beef with salt, pepper, and 3g of the barbecued black tea seasonings. Set aside.

Prepare the Fried Rice:

• Heat Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking.
• Sauté Aromatics: Add the minced garlic and grated ginger to the skillet. Sauté for about 30 seconds, or until fragrant.
• Cook the Beef: Add the seasoned beef slices to the skillet. Stir-fry for 2-3 minutes, or until the beef is browned but still tender. Remove the beef from the skillet and set aside.
• Add Vegetables: In the same skillet, add the diced pineapple, bell pepper, and onion. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened but still retain some crunch.
• Add Rice: Add the cooked rice to the skillet. Stir-fry for 2-3 minutes, ensuring the rice is heated through and well-mixed with the vegetables.

Prepare the Sauce:

• Mix Sauce Ingredients: In a small bowl, combine the soy sauce, oyster sauce, remaining 3g of barbecued black tea seasonings, and black pepper. If you prefer a thicker sauce, mix the cornstarch with water to form a slurry and stir it into the sauce mixture.
• Combine and Stir-Fry: Pour the sauce over the rice and vegetable mixture in the skillet. Stir-fry for another 2-3 minutes, or until the sauce is well-distributed and the rice is evenly coated.

Finish and Serve:

• Return Beef to Skillet: Add the cooked beef back to the skillet and stir-fry for another 1-2 minutes, ensuring everything is well combined and heated through.
• Garnish and Serve: Transfer the fried rice to a serving platter or individual plates. Garnish with chopped fresh cilantro for a pop of color and freshness. Serve immediately while hot.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the beef and pineapple. Adjust the amount based on your preference.
• Rice: Using day-old rice is ideal for fried rice, as it is less sticky and holds its shape better. If using freshly cooked rice, make sure it is cooled and fluffed to avoid clumping.
• Stir-Frying: Stir-fry the beef quickly to keep it tender. Remove it from the skillet temporarily to prevent overcooking while you prepare the vegetables and rice.
• Garnish: Fresh cilantro adds a bright, herbaceous touch, enhancing the overall presentation and flavor of the dish.

Enjoy Your Black Pepper Beef and Pineapple Fried Rice with Barbecued Black Tea Seasonings!

• This dish combines the tender beef, sweet pineapple, and savory fried rice with a rich, aromatic sauce and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a flavorful and satisfying meal, ideal for a weeknight dinner or a special occasion.