Steak Fried Rice
This Steak Fried Rice is savory, satisfying, and easy to make right at home—so good it might rival your favorite takeout! Tender strips of marinated sirloin, fluffy rice, crisp-tender vegetables, and an umami-rich sauce come together in one skillet for a fast, protein-packed dinner.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
The secret to restaurant-style beef fried rice!
I am a fiend for fried rice, and I’m not ashamed to admit it. Because once you learn how to get it just right at home, you want to make it ALL. THE. TIME.
Want to know the secret to that perfect slightly crispy, chewy texture? Here it is:
Cold Rice + High Heat + Butter
Follow this simple formula and you can’t go wrong, whether you’re making this steak fried rice or any other variation. (Keep reading and I share some other spins on the basic fried rice equation!)
But first, let’s talk about why this one’s a keeper:
- High-Protein and Satisfying. Steak and eggs add serious staying power, making this fried rice more than just a side, but an actual complete meal.
- Weeknight Fast. Once you start, everything moves quickly. Dinner’s done in minutes!
- Uses Leftover Rice. Cold rice is not a problem—it’s the secret. I love using this fact to plan our meals for the week; I’ll make Green Curry or a Korean Beef Bowl with white rice, then cook extra to set aside for fried rice later in the week.
- At Home Takeout. This recipe might rival your favorite takeout order! You control the salt, the oil, and the steak quantity.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Top Sirloin Steak. Slice thinly across the grain for tenderness. Sirloin cooks quickly and stays juicy.
- Soy Sauce. Reduced sodium keeps the dish balanced. Use tamari for gluten-free steak fried rice.
- Cornstarch. This gives the steak that restaurant-style texture.
- Oyster Sauce. Adds deep, savory richness.
- Sesame Oil. Just a drizzle gives that unmistakable fried rice flavor.
- Frozen Peas and Carrots. Thawed and ready to go—no chopping required.
- Garlic and Fresh Ginger. Non-negotiable for bold flavor.
- Butter. Adds richness and helps crisp the rice. Don’t skip it!
- Cold Cooked Rice. Day-old rice is ideal. Fresh rice is too moist and can turn mushy.
- Green Onions. You’ll use both white and green parts.
- Eggs. Scrambled directly in the pan.
How to Make Steak Fried Rice
Marinate. Whisk together 1 tablespoon soy sauce, 1 tablespoon oil, and cornstarch. Toss with the beef and let sit at least 15 minutes (30 is even better).
Mix the Sauce. In a small bowl, stir together oyster sauce, sesame oil, black pepper, and the remaining soy sauce.
Sear the Steak. Heat ½ tablespoon oil in a wok or large skillet over medium-high. Add half the beef and cook about 1 minute per side until browned. Transfer to a plate and repeat with remaining beef.
Cook the Vegetables. Add the remaining oil. Stir in peas, carrots, garlic, and ginger. Cook about 1 minute, until fragrant.
Crisp the Rice. Add the butter, rice, and half of the green onions. Stir to coat and break up clumps. Spread the rice into a layer and let it sit briefly so it can lightly crisp.
Scramble the Eggs. Push the rice to one side of the pan. Crack the eggs into the open space. Scramble, then let cook undisturbed briefly before stirring into the rice.
Finish. Return the steak (and any juices) to the pan. Pour in the sauce and stir to coat everything evenly. Sprinkle with remaining green onions. Taste and adjust seasoning. Serve and ENJOY!
Recipe Variations
- Make It Spicy. Add chili crisp, sriracha, or chili garlic sauce for some heat.
- Try Different Veggies. Diced bell peppers, snow peas, snap peas, or chopped cabbage all work well in fried rice.
More Ways to Do Fried Rice
Once you master that basic fried rice formula, you can apply it to all different variations. Here are some of my faves!
- Try Other Proteins. I’ve shared recipes for Pork Fried Rice, Chicken Fried Rice, and Shrimp Fried Rice here on Well Plated.
- Use an Alt Grain. You can also make Quinoa Fried “Rice”. Or skip the grains altogether and make Healthy Cauliflower Fried Rice.
- Give It a Thai Spin. This Thai Fried Rice pairs well with curries and other Thai favorites!
- Make It a Side. This Easy Egg Fried Rice skips the meat, making it perfect to serve as a side with stir fries.
Steak Fried Rice
Ingredients
- 12 ounces top sirloin steak
- 3 tablespoons reduced sodium soy sauce divided
- 2 tablespoons canola oil or grapeseed or avocado oil divided, plus additional as needed
- 1 tablespoon cornstarch
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil
- ¼ teaspoon ground black pepper
- 1 (10- to 12-ounce) bag frozen peas and carrots, thawed
- 1 tablespoon minced garlic about 3 cloves garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon unsalted butter
- 3 ½ cups leftover COLD cooked rice
- 1 bunch green onions thinly sliced divided
- 3 large eggs
Instructions
-
Thinly slice the steak across the grain into ¼-inch-thick strips. Cut the strips crosswise into bite-size pieces (about 1 inch long).
-
In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon canola oil, and the cornstarch. Add the beef, toss, and let sit at least 15 minutes to tenderize (30 minutes is even better).
-
In a separate bowl, stir together the oyster sauce, sesame oil, black pepper, and remaining 1 tablespoon soy sauce.
-
In a wok or similar large nonstick skillet, heat ½ tablespoon canola oil over medium-high heat. Add half of the marinaded beef, arranging the slices so they do not overlap. Cook on the first side until browned, about 1 minute, then use tongs to flip to the other side and cook 1 minute more. This part goes fast! Essentially, by the time you get the pieces arranged in the skillet, it will already be time to flip the first pieces you laid down. With tongs, transfer to a plate.
-
Add the second half of the beef and brown on both sides just as you did the first half, then transfer to the plate.
-
Add the remaining ½ tablespoon canola oil to the skillet. Stir in the peas and carrots, garlic, and ginger. Cook and stir until the vegetables are heated through and the garlic is super fragrant, about 1 minute.
-
Add the butter, rice, and half of the green onions. Stir to coat the rice in the butter and oil, breaking up any clumps.
-
Once the rice is coated, move it to one side of the pan. Break the eggs into the open space. With a rubber spatula or wooden spoon, scramble them, then let cook undisturbed. Once the eggs are nearly cooked through, stir them into the rice, breaking them into pieces.
-
Add the reserved steak (along with any juices that have collected on the plate). Stir in the sauce, evenly distributing the ingredients and making sure everything is nicely coated. Sprinkle the remaining green onions over the top. Taste and adjust seasoning as desired. Enjoy hot.
Notes
- Adapted from my Pork Fried Rice
- TO STORE: Refrigerate in an airtight container for up to 4 days.
- TO REHEAT: Warm in a skillet over medium heat or microwave until heated through.
- TO FREEZE: Freeze for up to 2 months. Thaw overnight before reheating.
Nutrition
Related Recipes
from Well Plated by Erin Clarke https://ift.tt/MDJYrZ3
Comments
Post a Comment