Description
Beef Fried Rice brings together sizzling beef, fluffy rice, and crisp veggies in a quick, satisfying meal that comes together faster than ordering takeout. Toss everything in a hot wok with savory soy sauce, and you’ll have a restaurant-quality dinner ready in minutes.
Ingredients
Scale
Proteins:
- ¾ lb strip steak
- 2 eggs
Base Ingredients:
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
- ¼ cup beef broth
- ½ cup dry white wine
Seasonings and Supporting Ingredients:
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
- ⅛ teaspoon ground ginger
- 1 tablespoon butter
- 12 tablespoons peanut oil
- 3 cloves garlic
- 1 small yellow onion
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 34 green onions
- Salt
- Pepper
Instructions
- Simmer the rice in 2 cups of chicken broth over medium-low heat for 18-20 minutes until water is absorbed and your grains are tender.
- Whisk together ¼ cup soy sauce, ¼ cup beef broth, 1 tablespoon honey, 1 teaspoon hot sauce, ½ teaspoon sesame oil, and ⅛ teaspoon ground ginger in a small mixing bowl.
- Slice ¾ lb. strip steak into thin strips and season with salt and pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat for 2 minutes.
- Sear the steak strips for 2-3 minutes per side until golden brown. Transfer meat to a clean plate and let rest.
- Crack 2 eggs into the same skillet and scramble for 1-2 minutes until fully cooked. Remove eggs and set aside.
- Add 3 cloves minced garlic and 1 small diced onion to the skillet. Cook for 3 minutes at medium heat until fragrant.
- Pour ½ cup white wine and toss in ¾ cup frozen peas and ¾ cup frozen carrots. Sauté for 4-5 minutes until vegetables soften.
- Fold in your cooked rice and prepared sauce. Stir continuously for 2-3 minutes to blend flavors.
- Return steak and scrambled eggs to the skillet. Mix gently for another 1-2 minutes to warm through.
- Sprinkle 3-4 diced green onions on top before serving hot directly from the skillet.
Notes
- Chilled rice works best for fried rice, so cook rice a day ahead and refrigerate to prevent clumping.
- Toast sesame oil briefly before adding other ingredients to enhance its nutty flavor and depth.
- Keep your skillet or wok super hot when stir-frying to get that perfect crispy texture and prevent soggy vegetables.
- For a gluten-free version, swap soy sauce with tamari and use gluten-free broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 721 kcal
- Sugar: 8 g
- Sodium: 1150 mg
- Fat: 43 g
- Saturated Fat: 11 g
- Unsaturated Fat: 29 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 190 mg