Description
This Beef Fried Rice recipe features tender strips of steak stir-fried with cold, crispy rice and a savory sauce combination of soy sauce, beef broth, honey, and spices. Enhanced with scrambled eggs, peas, carrots, green onions, garlic, and onions, this dish delivers a perfect balance of flavors and textures, ideal for a comforting main course that’s easy to prepare.
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
- 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 (can substitute olive or canola oil)
- ½ cup dry white wine (such as Chardonnay or Pinot Grigio)
- 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: In a medium pot, bring 2 cups of chicken broth to a boil. Add the rice and fully submerge it in the liquid. Cover the pot and reduce heat to medium-low to simmer gently for 15 minutes. If liquid remains after 15 minutes, continue cooking for 5 more minutes. Once done, spread the cooked rice on a tray and refrigerate until fully chilled to ensure crispiness when frying.
- 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. Cover the steak with plastic wrap and pound with a meat tenderizer until tender. Trim excess fat, slice thinly against the grain into 1.5-inch strips, then toss the beef pieces in 2 tablespoons of the sauce mixture. Set aside to marinate.
- Scramble the Eggs: Melt butter in a skillet over medium-low heat. Add whisked eggs and cook gently, stirring occasionally, until just set. Remove the scrambled eggs from the skillet and set aside.
- Cook the Beef: Heat peanut oil in a large wide skillet over medium-high heat. Season the marinated beef with salt and pepper, then add to the skillet. Cook 3-4 minutes per side until seared and cooked through. Remove beef and set aside.
- Deglaze the Skillet: Reduce heat to medium and pour in white wine. Scrape the bottom and sides of the skillet with a spatula to lift all browned bits. Let the wine reduce by half over 3-4 minutes.
- Sauté the Vegetables: Add diced onion and minced garlic to the skillet and cook 2-3 minutes until fragrant and softened. Add frozen peas and carrots, cooking for an additional 1 minute.
- Fry the Rice: Add the chilled rice and remaining sauce to the skillet. Increase heat to medium-high and continuously toss for about 3 minutes until the rice is evenly coated, browned by the sauce, and most liquid is absorbed.
- Combine and Finish: Lower heat to medium and return cooked beef, scrambled eggs, and diced green onions to the skillet. Toss everything gently to combine and warm through. Remove from heat and serve immediately.
Notes
- Use cold, leftover rice for best texture; freshly cooked rice can be spread on a tray and refrigerated for several hours or overnight to dry out.
- Rinsing rice is optional depending on preferred texture; unrinsed rice may have a slightly stickier consistency.
- Long grain white rice is ideal, but instant rice can substitute if needed (use 3 cups if using leftover rice).
- Recommended steak cuts are strip, skirt, flank, or top sirloin for tenderness and flavor.
- Good wine choices include Chardonnay, Pinot Grigio, or Sauvignon Blanc; Chinese cooking wine is a suitable alternative with less quantity.
- Soy sauce can be substituted with low-sodium versions if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- This recipe can be varied with chicken, shrimp, vegetables, or pineapple for alternative fried rice flavors.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 160 mg
