Description
A flavorful and satisfying Beef Fried Rice recipe featuring tender strip steak, fluffy scrambled eggs, and a savory sauce made with soy sauce, beef and chicken broth, honey, and a touch of sesame oil. Perfect for a quick and delicious homemade takeout-style meal.
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
- 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 chicken broth to a medium pot and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer and let it steam for 15 minutes. After 15 minutes, check if the liquid is absorbed; if not, cook for an additional 5 minutes. Spread cooked rice on a tray and refrigerate to cool completely for crispy fried rice.
- 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 beef strips with plastic wrap and tenderize using a meat mallet. Trim any large fat areas, then slice into thin strips about 1.5 inches long. Toss beef strips in 2 tablespoons of the sauce mixture and set aside.
- Scramble the Eggs: Melt butter over medium-low heat in a skillet and add whisked eggs. Cook while scrambling until just set, then remove from heat and set aside.
- Cook the Beef: Heat peanut oil in a wide skillet over medium-high heat. Season the marinated beef with salt and pepper and add to the skillet. Sear the beef for 3-4 minutes per side until cooked through. Remove and set aside.
- Deglaze the Pan: Reduce heat to medium and add the white wine to the skillet. Use a spatula to scrape any browned bits from the bottom and sides. Let the wine reduce by half, about 3-4 minutes.
- Sauté Aromatics and Vegetables: Add diced onion and minced garlic to the skillet and cook for 2-3 minutes until softened. Add frozen peas and carrots and cook for 1 minute, stirring frequently.
- Fry the Rice: Add the chilled rice and remaining sauce to the skillet. Increase heat to medium-high and toss continuously for about 3 minutes until the rice browns from the sauce and most liquid is absorbed.
- Combine All Ingredients: Reduce heat to medium, then add the cooked beef, scrambled eggs, and diced green onions to the skillet. Toss everything to coat and heat through. Remove from heat and serve immediately.
Notes
- Use cold, leftover rice for best texture; fresh rice can be spread on a tray and refrigerated to dry for a few hours or overnight to achieve crispiness.
- Rinsing rice is optional; not rinsing results in better texture by some cooks.
- Long grain white rice is preferred for texture, but instant rice or other varieties can be used if needed.
- If using leftover rice, increase quantity to 3 cups.
- Strip, skirt, flank, or top sirloin steak all work well.
- Wine options include Chardonnay, Pinot Grigio, Sauvignon Blanc, or Chinese cooking wine (Shaoxing), with chicken broth as an alternate if avoiding alcohol.
- Hot sauce adds depth without spiciness; Frank’s Hot Sauce is recommended.
- Recipe variations include chicken, shrimp, vegetable, and pineapple fried rice versions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 190 mg
