Description
This Beef Fried Rice recipe combines tender strips of marinated beef with fluffy scrambled eggs, vibrant vegetables, and flavorful rice cooked in chicken broth and a savory soy sauce blend. Perfect for a satisfying and quick dinner, it features a blend of classic Asian ingredients with a touch of wine for depth. The rice is cooked and chilled beforehand to ensure crispiness when stir-fried, creating an authentic and delicious homemade takeout experience.
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 (optional)
- 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: In a medium pot, bring 2 cups of chicken broth to a boil. Add the rice and submerge it in the liquid. Cover and simmer on medium-low heat for 15 minutes until liquid is absorbed. If needed, cook for an additional 5 minutes. Spread rice on a tray and refrigerate until completely cooled for optimal crispiness.
- Prepare the Sauce and Marinate the Beef: In a bowl, combine soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger. Place plastic wrap over the steak and pound it with a meat tenderizer. Trim excess fat, then cut steak into thin strips about 1.5 inches long. 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 scramble gently until just cooked. Remove eggs and set aside.
- Cook the Beef: Heat peanut oil in a wide skillet over medium-high heat. Season beef with salt and pepper, then cook for 3-4 minutes per side until seared and cooked through. Remove beef and set aside.
- Deglaze the Pan: Lower heat to medium and pour in the wine. Use a spatula to scrape the skillet bottom and sides to loosen browned bits. Let wine reduce by half over 3-4 minutes.
- Sauté Vegetables: Add diced onions and minced garlic to the skillet, cooking for 2-3 minutes until softened. Add frozen peas and carrots and cook for 1 minute more.
- Fry the Rice: Mix the chilled rice into the skillet along with the remaining sauce. Increase heat to medium-high and toss continuously for 3 minutes until the rice turns brown and absorbs the sauce.
- Combine and Serve: Reduce heat to medium, add cooked beef, scrambled eggs, and green onions. Toss thoroughly to combine and warm through. Remove from heat and serve immediately.
Notes
- Use cold leftover rice for best texture; fresh rice should be cooled thoroughly before frying.
- Rinsing rice before cooking is optional based on preference to control starchiness.
- Long grain white rice is preferred for its texture; instant rice can be used if necessary.
- Typical beef cuts for this recipe include strip steak, skirt steak, flank steak, or top sirloin.
- Dry white wines like Chardonnay or Sauvignon Blanc complement the dish; use Chinese cooking wine sparingly if preferred.
- The hot sauce adds flavor depth without making the dish spicy; adjust amount to taste.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Leftover fried rice reheats well, making it convenient for quick meals.
