Description
A flavorful Beef Fried Rice recipe featuring tender strip steak, savory sauce, and perfectly cooked rice for a delicious homemade takeout experience.
Ingredients
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
- 1/8 teaspoon ground ginger
Stir Fry
- 3/4 lb. strip steak
- Salt and pepper to taste
- 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 the Rice: Bring 2 cups chicken broth to a boil in a medium pot. Add the uncooked rice and submerge it into the liquid. Return to a boil, cover, and reduce heat to a gentle simmer. Steam for 15 minutes, check if liquid is absorbed; if not, steam for an additional 5 minutes. Spread the cooked rice on a tray and refrigerate until fully cooled to ensure crisp texture when fried.
- 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. Place the beef between plastic wrap and tenderize with a meat mallet. Trim excess fat and slice the beef into thin strips about 1.5 inches long. Toss beef strips with 2 tablespoons of the sauce mixture and set aside to marinate.
- Scramble the Eggs: Melt butter in a skillet over medium-low heat. Add the whisked eggs and cook until just set, then remove and set aside.
- Cook the Beef: Heat peanut oil in a wide skillet over medium-high heat. Season beef with salt and pepper, then sear strips for 3-4 minutes per side until cooked through. Remove beef from skillet and set aside.
- Deglaze and Cook Vegetables: Reduce heat to medium and add white wine to the same skillet. Scrape the bottom to release any browned bits and let the wine reduce by half, about 3-4 minutes. Add diced onion and minced garlic and cook for 2-3 minutes. Then add frozen peas and carrots and cook for another 1 minute.
- Fry the Rice: Add chilled rice and remaining sauce to the skillet. Increase heat to medium-high and continuously toss for about 3 minutes until the rice is evenly coated and browned from the sauce, and most liquid is absorbed.
- Combine and Serve: Reduce heat to medium. Add cooked beef, scrambled eggs, and diced green onions to the rice. Toss to coat and heat through. Remove from heat and serve immediately.
Notes
- Use cold, day-old rice for best texture as fresh rice can be too moist.
- Optional to rinse rice before cooking; this recipe prefers unrinsed for texture.
- Long grain white rice provides ideal consistency, but instant rice or alternatives can be used.
- If using leftover rice, 3 cups are recommended to compensate for drying.
- Good beef cuts include strip steak, skirt steak, flank steak, or top sirloin.
- Suitable white wines: Chardonnay, Pinot Grigio, Sauvignon Blanc; use 2 tablespoons if substituting Chinese cooking wine.
- Chicken broth cooks the rice, beef broth used in sauce for depth of flavor; all beef broth may be used if preferred.
- Hot sauce adds flavor without significant heat; Frank’s Hot Sauce is a good choice.
- Leftovers keep well refrigerated up to 3 days and freeze up to 3 months.
- Reheat leftovers thoroughly; they make convenient meal options.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 165 mg
