"Sizzling Beef" Steak Fried Rice
User Reviews
4.8
93 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
-
Marinating
1 hr
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Total Time
1 hr 25 mins
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Servings
4 as a meal, 6 to 8 as a side
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Calories
509 kcal
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Course
Side Dish, Main Course
"Sizzling Beef" Steak Fried Rice
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Recipe video above. This is a bit special because it's rare to see fried rice made with juicy bites of steak! With marinated, tenderised beef pieces "sizzled" until golden (aka - your favourite Chinese restaurant Sizzling Beef!), this is an excellent recipe to make with economical cuts like sizzle steak, minute steak, and pre-cut stir fry strips. The beef is caramelised on the outside, and tenderised so it doesn't overcook. It's so soft and velvety, you will be shocked!
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Ingredients
- 300g/ 10 oz rump beef steak (US: top sirloin) (Note 1 for more cuts) sliced into small thin pieces (3-5mm / 0.2" thick, ~1.5cm / 0.6" squares)
Tenderising beef marinade:
- 1/2 tsp dark soy sauce (Note 2)
- 2 tsp oyster sauce (Note 3)
- 2 tbsp water
- 1 garlic clove
- 1/4 tsp sugar (any)
- 3/8 tsp baking soda (bi-carbonate soda) (ie 1/4 teaspoon HEAPED, Note 4)
Fried rice:
- 2 1/2 tbsp canola or peanut oil , separated
- 4 green onion stems , cut into 1.25 cm / 1/2" lengths, white part separated from green part
- 2 garlic cloves , finely minced
- 520g/ 1 lb (4 cups) cooked, day-old long grain white rice, (or other plain rice), refrigerated overnight (Note 5)
- 200g/7 oz green beans , cut into 1.25 cm pieces (~ 2 heaped cups) (Note 6)
Fried rice sauce:
- 2 tbsp fish sauce (Note 7)
- 1 1/2 tbsp oyster sauce (Note 3)
- 1/2 tsp sugar (any type)
Scrambled egg:
- 2 eggs
- 1/2 tsp sesame oil
- Pinch of salt and pepper (preferably white, but black ok)
Instructions
ABBREVIATED RECIPE:
- Marinate beef 1 hour. Cook beef in 2 tbsp oil on high in a large pan until lightly seared, add white part of green onion and beans, cook until beef is caramelised, adding garlic towards the end. Add rice and sauce, toss well. Scramble egg on side of pan, toss through green part of green onion. Eat!
FULL RECIPE:
- Marinade & tenderise beef - Mix the marinade ingredients in a bowl then add the beef and toss well. Set aside for 1 hour (up to 24 hours), or the time specified in Note 1.
- Sauce - Mix the Sauce ingredients. Set aside.
- Whisk the Scrambled Egg ingredients. Set aside.
- Sizzle beef - Heat 2 tablespoons of oil in a large non-stick pan over high heat (mine is 30cm/12", see Note 8 for why no wok). Add the beef and cook for 2 minutes until the surface is sealed. Add the garlic, white part of the green onion and beans. Cook for another 1 minute until the beef is caramelised, stirring constantly so it doesn't catch and burn.
- Rice and sauce - Add the rice and sauce. Toss for a good 1 1/2 - 2 minutes to give the rice a chance to get toasty.
- Scramble egg - shove all the rice to one side and shif the pan so the empty space is set over the flame. Add the remaining 1/2 tablespoon oil and spread. Pour the egg, swirl, give it 10 seconds to partially set then do lazy swirls with your spatula to scramble it softly. Once mostly cooked, quickly (but gently!) toss it though the rice.
- Serve - Add the green part of the green onion and toss through. Divide between bowls and enjoy!
Notes
- Beef - I like to use rump steak (US: top sirloin) because it's easy to cut into small rectangles that I want for this recipe so you get nice little bites. There's no need to splurge on expensive rump, the marinade does wonders tenderising.
- Other beef (just cut similar sizes, might not be able to cut shape I do):
- Dark soy sauce - Sold in bottles labelled "dark soy sauce" and gives colour to the beef. Substitute with regular or light soy sauce.
- Oyster sauce - substitute with vegetarian oyster sauce (for shellfish-free) or hoisin sauce (different flavour but similar thickness, sweetness, flavour depth).
- Baking soda - Chinese restaurant trick to tenderise beef, if you've never tried it, this will blow your mind! I know 3/8 teaspoon is an odd measurement (see in post for explanation), you don't need to be exact so just use a heaped 1/4 teaspoon (if you don't have a 1/8 teaspoon measure).
- Cold cooked rice left in fridge overnight = dries it out = legit crumbly fried rice texture. Fresh cooked rice = sticky fried rice = just not the same!
- Long grain rice is my first choice because it's the least sticky of rice types, though any type of white or brown rice will work here. I'd avoid designer rice and faux rice (wild rice, black rice, cauliflower rice).
- Fried rice emergency? I get it. :) Cook rice, fluff, spread out on tray, mostly cool on counter then fridge to fully cool as long as you can.
- Vegetables - Greens beans can be substituted with any veg that can be pan-cooked in a couple of minutes, like carrots, zucchini, corn (mixed frozen diced veg suitable too). Green onion can be switched with half regular onion, diced.
- Fish sauce has more flavour than soy sauce, but can be substituted with regular or light soy sauce. Doesn't taste fishy once cooked!
- Pan rather than wok - Yes! Reason is that this is a big-batch of fried rice that will serve 4 as a meal. Too much to cook in a wok in one go, the rice and beef will just "stew" and get sweaty instead of caramelised and toasty. :)
- Leftovers will keep for 3 days in the fridge or 3 months in the freezer (fully cool then freeze).
- Nutrition per serving assuming 4 servings.
- Thin sizzle steak / minute steak / schnitzel - excellent! But marinade for 4 hrs minimum.
- Pre-cut "beef stir fry strips", round steak - 4 hr marinade
- Sirloin/porterhouse (New York strip), t-bone, flank, skirt, hanger, bavette - excellent! 1 hour marinade
- Scotch (rib-eye) and tenderloin - pricier, so unnecessary, but you can if you want. 1 hr marinade.
- Slow cooking cuts like chuck, brisket, oyster blade, beef short rib - marinade 24 hrs, be sure to slice thing. Won't be quite as tender as rump but it's still excellent!
Nutrition Information
Show Details
Calories
509cal
(25%)
Carbohydrates
63g
(21%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
128mg
(43%)
Sodium
1198mg
(50%)
Potassium
536mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
585IU
(12%)
Vitamin C
9mg
(10%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4as a meal, 6 to 8 as a side
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509cal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 128mg | 43% |
| Sodium | 1198mg | 50% |
| Potassium | 536mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
93 reviews
Excellent
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