"Sizzling Beef" Steak Fried Rice
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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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
Description
This fried rice recipe begins with tenderizing beef slices in a marinade containing dark soy sauce, oyster sauce, water, garlic, sugar, and baking soda—the latter creating a softer texture in the meat. After marinating, the beef is quickly cooked in hot oil until seared, then green beans and the white parts of green onions are added and caramelized together, enriched by garlic tossed in toward the end of cooking.
Cold, leftover long grain rice is added to the pan with a sauce mixture of fish sauce, oyster sauce, and sugar to coat the grains in a balanced, umami-rich glaze. Scrambled eggs seasoned simply with salt, pepper, and sesame oil are cooked separately on the side of the pan, then tossed back in with the green parts of the green onion to finish the dish. The result is a stir-fried rice with a crumbly, slightly caramelized texture complemented by tender beef, crisp green beans, and a touch of egg.
The recipe favors a large pan rather than a wok due to the volume, ensuring the ingredients sear properly rather than steam. Leftovers can be refrigerated for several days or frozen for longer storage, with the overnight rice critical for achieving the preferred texture.
Ingredients
- 300g/ 10 oz rump beef steak Note 1 for more cuts) sliced into small thin pieces (3-5mm / 0.2" thick, ~1.5cm / 0.6" squares, US: top sirloin
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 oil separated, or peanut oil
- 4 green onion cut into 1.25 cm / 1/2" lengths, white part separated from green part, stems
- 2 garlic finely minced, cloves
- 520g/ 1 lb (4 cups) long grain white rice or other plain rice), refrigerated overnight (Note 5, cooked, day-old
- 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 egg
- 1/2 tsp sesame oil
- Pinch of salt preferably white, but black ok
- Pinch of black 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
- Rump steak (top sirloin) is easy to slice into bite-sized pieces and is affordable; other cuts can be used with adjusted marinating times.
- Dark soy sauce adds color to the beef; regular soy sauce can substitute but lacks this effect.
- Oyster sauce can be replaced by vegetarian oyster sauce or hoisin sauce for different flavor profiles.
- Baking soda tenderizes beef efficiently; measuring 3/8 teaspoon roughly means a heaped 1/4 teaspoon is acceptable.
- Use cold, cooked rice refrigerated overnight to ensure a firm, separate grain texture ideal for fried rice.
- Green beans can be swapped with other quick-cooking vegetables like carrots or zucchini.
- Fish sauce imparts flavor without a fishy aftertaste; light or regular soy sauce substitutes can be used.
- Cooking in a large pan instead of a wok prevents overcrowding and helps proper searing.
- Leftover fried rice can be refrigerated up to 3 days or frozen up to 3 months for convenience.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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