Description
This Beef Fried Rice recipe features tender strips of steak stir-fried with vegetables and fluffy rice, all coated in a savory soy-based sauce with a hint of sweetness and heat. Ideal for a quick weeknight dinner, the dish combines juicy beef, aromatic garlic and onions, and nutritious peas and carrots for a satisfying one-pan 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 (can substitute brown sugar)
- 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 steak)
- 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: Rinse the uncooked rice under cold water until water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil, add rice, reduce heat to low, cover, and simmer for 15-18 minutes until all liquid is absorbed and rice is tender. Set aside and let cool slightly.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger until well combined. Set aside.
- Slice and Season Steak: Thinly slice the steak against the grain into bite-sized strips. Season with salt and pepper to taste.
- Cook the Eggs: Heat 1 tablespoon butter in a large skillet or wok over medium-high heat. Add whisked eggs and scramble gently until just set. Remove eggs from pan and set aside.
- Cook the Beef: In the same skillet, add 1 tablespoon peanut oil over high heat. Add the sliced steak and sear until browned but still tender, about 2-3 minutes. Remove the beef from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add remaining peanut oil if needed. Add diced yellow onion and minced garlic, sautéing for 1-2 minutes until fragrant and translucent. Add frozen peas and carrots and cook until heated through, about 3-4 minutes.
- Deglaze the Pan: Pour in ½ cup dry white wine to the skillet and stir, scraping up any browned bits from the bottom. Allow the wine to reduce slightly for 1-2 minutes.
- Combine Ingredients: Add the cooked rice, cooked beef, and scrambled eggs back into the skillet with the vegetables. Pour over the prepared sauce and toss everything together until evenly coated and heated through, about 2-3 minutes.
- Finish and Serve: Stir in diced green onions, adjust seasoning with additional salt or pepper if necessary, then remove from heat. Serve hot as a delicious main dish.
Notes
- Use day-old rice if possible for better texture and less clumping in fried rice.
- Substitute beef with chicken or tofu for a different protein option.
- Adjust hot sauce to your preferred spice level.
- Peanut oil is preferred for its high smoke point, but you can use olive or canola oil.
- Make sure to slice the beef thinly against the grain for maximum tenderness.
- Add extra vegetables like bell peppers or mushrooms to increase nutritional value.
- Omit white wine if you prefer; substitute with extra beef broth or water.
