Description
This Beef Fried Rice recipe features tender strips of steak stir-fried with fluffy rice, vegetables, and a flavorful homemade sauce. The dish balances savory soy and beef broths with a hint of honey and hot sauce, creating a delicious and satisfying meal perfect for lunch or dinner.
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
- 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)
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 eggs, whisked well
- 1-2 tablespoons peanut oil (or 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
- Cook the Rice: Add 2 cups of chicken broth to a medium pot and bring it to a boil. Add the rice, submerge it, then cover and reduce heat to a gentle simmer. Steam for 15 minutes or until liquid is absorbed. Spread cooked rice on a tray and refrigerate to cool completely for crispiness.
- Prepare the Sauce and Marinate Beef: Mix soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger. Cover beef with plastic wrap and tenderize with a meat mallet. Slice thinly against the grain, cut into 1.5-inch pieces, and toss with 2 tablespoons of sauce. Set aside.
- Scramble the Eggs: Melt butter in a pan over medium-low heat. Add whisked eggs and cook until just set. Remove and set aside.
- Cook the Beef: Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper, cook 3-4 minutes per side until seared and cooked through. Remove from skillet and set aside.
- Deglaze the Pan: Reduce heat to medium, add white wine to skillet. Scrape the bottom to loosen browned bits. Let reduce by half, about 3-4 minutes.
- Sauté Vegetables: Add diced onions and minced garlic; cook 2-3 minutes until soft. Add frozen peas and carrots; cook 1 minute more.
- Fry the Rice: Add chilled rice and remaining sauce to skillet. Increase heat to medium-high and toss continuously for about 3 minutes until rice absorbs sauce and turns brown.
- Combine and Finish: Reduce heat to medium. Return cooked beef, scrambled eggs, and green onions to skillet. Toss well to combine and heat through. Remove from heat and serve immediately.
Notes
- For best texture, use cold leftover rice or cool freshly cooked rice thoroughly before frying.
- Rinsing rice before cooking is optional; unwashed rice yields better consistency for this dish.
- Use long grain white rice for ideal results; instant rice can be a quick substitute.
- Suitable beef cuts include strip steak, skirt, flank, or top sirloin for tenderness and flavor.
- White wine options like Chardonnay, Pinot Grigio, or Sauvignon Blanc work well; use only 2 tablespoons of Shaoxing cooking wine if substituting.
- Soy sauce combined with beef and chicken broth creates a deep, balanced flavor.
- A small amount of hot sauce enhances flavors without making the dish spicy.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Reheat well for convenient meals.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
