Description
A flavorful beef fried rice recipe featuring tender marinated steak, scrambled eggs, and a savory sauce with soy and beef broth. The rice is cooked in chicken broth and chilled to achieve the perfect crispy texture when stir-fried with vegetables and aromatics.
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 (can substitute olive or canola 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 white long grain rice and submerge it. Cover the pot, reduce heat to medium-low and simmer for 15 minutes. Check if liquid is absorbed; if not, cook for another 5 minutes. Spread the cooked rice on a tray and refrigerate until completely cooled to ensure crispness when fried.
- 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 steak and pound with a meat tenderizer to soften. Trim excess fat. Slice steak into thin strips against the grain, then cut into 1.5 inch pieces. Toss beef with 2 tablespoons of the sauce mixture and set aside.
- Scramble the Eggs: Melt butter in a skillet over medium-low heat. Add whisked eggs and cook, stirring gently until just set. Remove from heat and set aside.
- Cook the Beef: Heat peanut oil in a wide skillet over medium-high heat. Season beef with salt and pepper, then sear strips for 3-4 minutes per side until cooked through. Remove from skillet and set aside.
- Deglaze and Cook Vegetables: Lower heat to medium, add white wine to skillet and scrape bottom with a silicone spatula to loosen browned bits. Allow wine to reduce by half over 3-4 minutes. Add diced onion and minced garlic, cooking for 2-3 minutes until softened. Stir in frozen peas and carrots and cook for 1 minute.
- Fry the Rice: Add chilled rice and remaining sauce to the skillet. Increase heat to medium-high and toss continuously for about 3 minutes, allowing the rice to brown and absorb the sauce.
- Combine and Heat Through: Reduce heat to medium, add cooked beef, scrambled eggs, and diced green onions. Toss thoroughly to combine and heat through. Remove from heat and serve immediately.
Notes
- For the best texture, use cold leftover rice spread thinly on a tray or refrigerated overnight.
- Rinsing rice is optional depending on preference; not rinsing yields a preferred consistency here.
- Use long grain white rice for optimal results; instant rice or cauliflower rice can be substituted if needed.
- Try different cuts of steak—strip, skirt, flank, or top sirloin work well.
- White wine options like Chardonnay, Pinot Grigio, or Sauvignon Blanc add great flavor; Chinese cooking wine or chicken broth can be alternatives.
- The hot sauce enhances flavor without adding significant heat; adjust or omit based on taste.
- Store leftovers in airtight containers refrigerated up to 3 days or frozen up to 3 months. Reheat well for convenient meals.
- Butter can be substituted with oil for scrambled eggs if dairy-free option is desired.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 190 mg
