Beef Fried Rice
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Additional Time
10 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
364 kcal
-
Course
Main Course
-
Cuisine
Asian
Beef Fried Rice
Description
This recipe begins by marinating cubed flank steak in a flavorful mix of granulated sugar, toasted sesame oil, soy sauce, and cornstarch to tenderize and add depth. The beef is cooked in batches over medium-high heat until browned, then kept warm while the vegetables are sautéed separately.
Chopped onions, sliced carrots, and thawed peas are cooked until tender, then garlic is added briefly to bring out fragrance. Scrambled eggs are prepared in the pan before combining all components with cooked white rice. The mixture is seasoned with soy sauce, toasted sesame oil, salt, and black pepper, then stirred until heated through and well blended.
Green onions folded in at the end provide a fresh, mild sharpness. This fried rice makes a complete meal and can be adapted with different vegetables or steak cuts such as sirloin or rib eye.
Using day-old or leftover long grain rice helps achieve the ideal texture without clumping. The combination of marinated beef, tender vegetables, and lightly scrambled eggs delivers a classic fried rice experience with a rich beef flavor.
Ingredients
For the beef
- 3/4 pound flank steak cut into bite sized cubes
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon sesame oil toasted
- 2 tablespoons soy sauce
- 2 teaspoons corn starch
For the fried rice
- 4 teaspoons vegetable oil divided use
- 1/2 cup onion finely chopped
- 1/2 cup carrot peeled, quartered and sliced
- 1/2 cup pea thawed from frozen
- 2 teaspoons garlic minced
- 2 egg lightly beaten
- 3 cups white rice cooked
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil toasted
- salt to taste
- black pepper to taste
- 1/4 cup green onions sliced
Instructions
For the beef
- Place the steak, sugar, sesame oil, soy sauce and corn starch in a bowl. Stir to combine. Cover and refrigerate for at least 10 minutes.
For the rice
- Heat 2 teaspoons of oil in a large pan over medium high heat. Add the steak to the pan in a single layer and cook for 3-4 minutes until golden brown, stirring occasionally. You may need to work in batches.
- Remove the steak from the pan and cover with foil to keep warm.
- Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 4-5 minutes or until the vegetables are soft.
- Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- Remove the vegetables from the pan, then cover with foil to keep warm.
- Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally, until the eggs are scrambled and cooked through. Season the eggs with salt and pepper.
- Add the rice, steak, cooked veggies and peas to the pan. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes.
- Sprinkle green onions over the top of the rice mixture, then serve immediately.
Notes
- Long grain leftover rice works best for optimal texture and prevents clumping.
- Alternative steak cuts such as sirloin, New York strip, or rib eye can be used based on preference and availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 296mg | 99% |
| Sodium | 760mg | 32% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2855IU | 57% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 165mg | 17% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
