🥩 Beef Fried Rice
🍽️ Serves: 4
⏱️ Total Time: 25–30 minutes
🧊 Best with day-old rice (cold and dry for better texture)
🧂 Ingredients:
For the Beef:
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¾ lb (about 340g) flank steak, sirloin, or ribeye, thinly sliced against the grain
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1 tbsp soy sauce
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1 tsp cornstarch
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½ tsp sesame oil
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Pinch of black pepper
For the Fried Rice:
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3 cups cooked white rice, chilled (day-old is best)
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2 eggs, lightly beaten
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2 tbsp vegetable oil, divided
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2–3 cloves garlic, minced
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½ small onion, diced
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1 cup frozen peas and carrots (or fresh veggies)
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3–4 green onions, chopped
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3 tbsp soy sauce, or to taste
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1 tbsp oyster sauce (optional, for depth)
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1 tsp sesame oil (for finishing)
🔪 Instructions:
1. Marinate the Beef:
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In a bowl, mix beef with soy sauce, cornstarch, sesame oil, and a pinch of pepper.
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Let sit for 10–15 minutes while prepping other ingredients.
2. Scramble the Eggs:
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Heat ½ tbsp oil in a large skillet or wok over medium heat.
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Pour in beaten eggs and scramble until just cooked.
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Transfer to a plate and set aside.
3. Cook the Beef:
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Increase heat to high. Add 1 tbsp oil to the pan.
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Sear beef slices in a single layer for 1–2 minutes per side, until browned and just cooked through.
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Remove and set aside.
4. Stir-Fry the Veggies:
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Add remaining ½ tbsp oil to the pan.
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Sauté onion and garlic for 30 seconds until fragrant.
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Add peas and carrots (or any vegetables) and stir-fry for 2–3 minutes until heated through.
5. Add Rice & Flavor:
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Add cold rice to the pan. Break up any clumps with a spatula.
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Stir-fry for 2–3 minutes, letting the rice lightly crisp.
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Add in soy sauce, oyster sauce (if using), and stir to coat evenly.
6. Finish the Dish:
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Return beef and scrambled eggs to the pan.
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Add chopped green onions and a drizzle of sesame oil.
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Stir everything together and heat through (1–2 minutes).
🍽️ Serve Hot With:
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Extra green onions or sesame seeds
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Sriracha or chili garlic sauce for heat
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A side of steamed broccoli or egg drop soup
📝 Tips:
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No day-old rice? Spread freshly cooked rice on a tray and chill in the freezer for 20 minutes to dry it out.
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Slice beef very thin for quick cooking — partially freezing it makes slicing easier.
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For extra richness, add a small pat of butter at the end!
Let me know if you’d like a spicy Korean-style version, pineapple fried rice with beef, or a low-carb cauliflower rice adaptation!
