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Beef Fried Rice Recipe

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4.3 from 63 reviews

This Beef Fried Rice recipe is a flavorful and satisfying stir-fry dish featuring tender marinated beef, scrambled eggs, crisp vegetables, and perfectly cooked rice all tossed together in a savory soy-based sauce. It’s an easy weeknight meal that combines the goodness of fresh ingredients with the delightful texture and taste of authentic fried rice, made right on the stovetop.

Ingredients

Marinade and Sauce

  • ¼ cup low-sodium soy sauce
  • 1 tablespoon rice cooking wine
  • 1 tablespoon mirin
  • 1 tablespoon grated ginger or ginger paste
  • ½ teaspoon sesame oil

Beef Stir Fry

  • 1¼ lbs. strip steak, flank steak, or sirloin cut into bite size pieces
  • 2 tablespoons vegetable oil (substitute peanut oil or canola oil)
  • 3 large eggs beaten
  • 4 tablespoons butter
  • 1 medium onion finely diced
  • 2 medium carrots peeled and finely chopped
  • 4 cups cooked and chilled rice
  • 1 cup frozen peas
  • 1 green onion thinly sliced

Instructions

  1. Prepare Marinade: Whisk together the soy sauce, rice cooking wine, mirin, grated ginger, and sesame oil in a large bowl. Pour half the mixture into a separate bowl and add the steak pieces, stirring to coat. Cover and marinate for 30 minutes.
  2. Cook Beef: Heat 1 tablespoon of oil in a large skillet over medium to medium-high heat. Remove beef from marinade, letting excess drip off, and add to skillet in a single layer. Cook without stirring for a couple minutes until browned, then flip and brown the other side. Remove beef to a plate and cover to keep warm. Cook beef in batches to avoid crowding the pan.
  3. Scramble Eggs: Carefully wipe the pan clean with paper towels, wearing ovenproof gloves due to heat. Melt 1 tablespoon butter over low heat. Add beaten eggs and scramble softly until just cooked. Remove eggs, place on a plate, and cover to keep warm.
  4. Sauté Vegetables: Add another tablespoon of oil to the skillet over medium-high heat. Add diced onion and carrots and cook for about 5 minutes until crisp-tender, stirring frequently. Remove veggies and place on top of cooked beef. Cover to keep warm.
  5. Cook First Portion of Rice: Cut scrambled eggs into bite-sized pieces and cover. Melt 2 tablespoons butter in skillet over medium heat. Add half the rice and cook undisturbed for 1 minute, then flip and cook for another minute. Drizzle with half the remaining sauce mixture and cook for several minutes, stirring occasionally. Spoon fried rice on top of eggs and cover to keep warm.
  6. Cook Second Portion of Rice with Peas: Melt remaining butter in skillet over medium heat. Add remaining rice and frozen peas, cooking undisturbed for 1 minute, then flip and cook for another minute. Drizzle with the remaining sauce and cook for several minutes, stirring occasionally until heated through.
  7. Combine and Serve: Return beef, vegetables, and eggs to the skillet over medium-low heat and stir gently to combine and warm everything through. Add sliced green onions and stir to incorporate. Serve immediately for best flavor and texture.

Notes

  • Everything moves fast with stir fry, so have all ingredients prepared and nearby before starting.
  • No need to thaw frozen peas; add them directly to the skillet—they will quickly thaw and cook perfectly.
  • Avoid using canned peas as they do not perform well in this dish.
  • Other vegetables that work well include broccoli, cabbage, mushrooms, green beans, and bell peppers for added flavor and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave at reduced power or in a skillet over low heat.

Find it online: https://flavorspath.com/beef-fried-rice-recipe/