Description
This Beef Fried Rice recipe combines tender strips of marinated steak with fluffy scrambled eggs, colorful vegetables, and perfectly cooked rice, all tossed in a flavorful soy-based sauce. Featuring a balance of savory, slightly sweet, and mildly spicy notes, this dish is a delicious homemade take on a classic Chinese-American favorite.
Ingredients
Scale
Rice
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
Sauce
- 1/4 cup soy sauce
- 1/4 cup beef broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Stir Fry
- 3/4 lb. strip steak (or skirt, flank, or sirloin)
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 eggs, whisked
- 1-2 tablespoons peanut oil
- 1/2 cup dry white wine
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 3/4 cup frozen peas
- 3/4 cup frozen carrots
- 3-4 green onions, diced
Instructions
- Cook the Rice: In a medium pot, bring 2 cups of chicken broth to a boil. Add the rice and submerge it fully. Return to a boil, then cover and reduce heat to a gentle simmer. Let steam for 15 minutes, then check if liquid is absorbed. If not, cook for an additional 5 minutes. Spread the cooked rice on a tray and chill in the refrigerator until completely cool to ensure crispiness during frying.
- Prepare the Sauce and Marinate the Beef: Combine soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger in a bowl and set aside. Place plastic wrap over the beef and pound with a meat tenderizer to tenderize. Trim excess fat and slice the beef thinly against the grain into 1.5-inch pieces. Toss sliced beef with 2 tablespoons of the prepared sauce, then set aside.
- Scramble the Eggs: Melt butter in a skillet over medium-low heat. Pour in whisked eggs and cook, stirring gently, until just set. Remove eggs from skillet and set aside.
- Cook the Beef: Heat peanut oil in a wide skillet over medium-high heat. Season marinated beef with salt and pepper, then cook for 3-4 minutes per side until seared and cooked through. Remove beef from skillet and set aside.
- Deglaze the Pan: Reduce heat to medium and add white wine to the skillet. Scrape the bottom and sides with a silicone spatula to loosen browned bits. Let the wine reduce by half, approximately 3-4 minutes.
- Sauté Vegetables: Add diced onion and minced garlic to the skillet, cooking for 2-3 minutes until softened and fragrant. Add frozen peas and carrots, cooking an additional 1 minute until just heated through.
- Fry the Rice: Add the chilled rice and remaining sauce to the skillet. Increase heat to medium-high and toss continuously for about 3 minutes until the rice is evenly coated, browned, and most liquid is absorbed.
- Combine and Heat Through: Reduce heat to medium. Return cooked beef, scrambled eggs, and diced green onions to the skillet. Toss everything together to coat and warm through. Remove from heat and serve immediately.
Notes
- Use cold, leftover rice for best texture; freshly cooked rice should be spread on a tray and cooled before frying.
- Rinsing rice is optional; this recipe prefers unrinsed rice for better consistency.
- Long grain white rice is ideal for fried rice; instant rice can be used in a pinch.
- Recommended cuts of beef include strip steak, skirt, flank, or top sirloin for tenderness.
- Substitute white wine with chicken broth or Chinese cooking wine (use only 2 tablespoons) if preferred.
- Honey can be substituted with brown sugar for the sauce.
- The hot sauce adds flavor enhancement without significant spiciness; Frank’s Hot Sauce is used here.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Leftovers reheat well, making this dish convenient for multiple meals.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 190 mg
