Description
Beef Fried Rice is a flavorful and satisfying dish combining tender beef strips, fluffy rice, and a mix of vegetables, all stir-fried together in a savory sauce.
Ingredients
Units
Scale
Rice:
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
Sauce:
- 1/4 cup soy sauce
- 1/4 cup beef broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Stir Fry:
- 3/4 lb. strip steak, or skirt, flank, or sirloin
- Salt/Pepper
- 1 tablespoon butter
- 2 eggs, whisked well
- 1–2 tablespoons peanut oil
- 1/2 cup dry white wine
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 3/4 cup frozen peas
- 3/4 cup frozen carrots
- 3–4 green onions, diced
Instructions
- Cook Rice: In a pot, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer until rice is cooked.
- Prepare Sauce: In a bowl, mix soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger.
- Stir Fry Beef: Season beef with salt and pepper. In a skillet, cook beef in butter until browned. Remove from skillet.
- Cook Eggs: In the same skillet, scramble eggs. Remove and set aside.
- Stir Fry Vegetables: In the skillet, stir fry garlic, onions, peas, and carrots. Add white wine and cook until vegetables are tender.
- Combine: Add cooked rice, beef, eggs, and sauce to the skillet. Stir well to combine.
- Serve: Garnish with green onions and enjoy!
Notes
- You can use different cuts of beef for this recipe based on your preference.
- Adjust the heat level by increasing or decreasing the amount of hot sauce used.
- Feel free to customize the vegetable mix with your favorite choices.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 110 mg