Description
This Beef Fried Rice recipe is a flavorful and quick meal combining tender marinated strips of beef with perfectly cooked and chilled rice, fresh vegetables, scrambled eggs, and a savory sauce. It’s an ideal dish for using leftover rice or creating a satisfying dinner in under an hour, featuring an easy stir-fry technique that packs tons of flavor in every bite.
Ingredients
Scale
Rice:
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
Sauce:
- ¼ cup soy sauce
- ¼ cup beef broth
- 1 tablespoon honey (can substitute brown sugar)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Stir Fry:
- ¾ lb. strip steak (or skirt, flank, or sirloin steak)
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 eggs, whisked well
- 1–2 tablespoons peanut oil (can substitute olive or canola oil)
- ½ cup dry white wine
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 3–4 green onions, diced
Instructions
- Prepare the Rice: Add 2 cups chicken broth to a medium pot and bring to a boil. Stir in the rice ensuring it is submerged. Return to a boil, cover, reduce heat to medium-low to maintain gentle simmer, and cook for 15 minutes. Check if liquid is absorbed; if not, cook an additional 5 minutes. Spread the cooked rice onto a tray and refrigerate until completely cooled to ensure crispiness when fried. You can store it overnight for even better texture.
- Make the Sauce and Marinate the Beef: In a bowl, combine soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger. Place the beef under plastic wrap and pound with a meat tenderizer to soften. Trim excess fat and slice thinly against the grain into 1.5-inch strips. Toss the beef with 2 tablespoons of the sauce and set aside to marinate briefly.
- Scramble the Eggs: Heat butter in a skillet over medium-low heat. Add whisked eggs and gently scramble until just cooked through but still moist. Remove from heat and set aside.
- Cook the Beef: Heat peanut oil in a wide skillet over medium-high heat. Season marinated beef with salt and pepper and sear each side for 3-4 minutes until cooked through. Remove and set aside.
- Deglaze and Cook Vegetables: Lower heat to medium and pour in white wine. Scrape the skillet bottom with a spatula to loosen browned bits, then reduce the liquid by half, about 3-4 minutes. Add diced onions and garlic, cooking for 2-3 minutes until softened. Stir in frozen peas and carrots and cook for 1 minute.
- Fry the Rice: Add chilled rice and the remaining sauce to the skillet. Turn heat to medium-high and continuously toss for about 3 minutes until rice is evenly coated with sauce and has a light browned color, with most sauce liquid absorbed.
- Finish the Dish: Lower heat to medium, add beef, scrambled eggs, and green onions. Toss everything together to evenly distribute ingredients and heat through. Remove from heat and serve immediately.
Notes
- Use long grain white rice for best texture; jasmine rice works well too.
- Cooling the rice completely is key to getting nicely fried rice without it becoming mushy.
- The meat tenderizing step makes the beef extra tender and easy to bite through.
- You can prepare the rice a day ahead and refrigerate overnight for optimal fry texture.
- Leftovers store well in an airtight container refrigerated up to 3 days or frozen up to 3 months.
- Reheat leftovers in a skillet or microwave until piping hot.
- The nutritional info is an estimate and based on 4 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 810 mg
- Fat: 13 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 210 mg
