Description
This Beef Fried Rice recipe features tender strip steak and fluffy eggs combined with savory soy and beef broth sauce, tossed with aromatic garlic, peas, carrots, and green onions for a flavorful homemade takeout classic that's crispy and satisfying.
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 (optional)
- 1/8 teaspoon ground ginger
Stir Fry
- 3/4 lb. strip steak (or skirt, flank, or sirloin)
- Salt and pepper to taste
- 1 tablespoon butter
- 2 eggs, whisked
- 1-2 tablespoons peanut oil (can substitute olive or canola 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: In a medium pot, bring 2 cups chicken broth to a boil. Add 1 cup uncooked long grain white rice and submerge it. Cover and reduce heat to medium-low, simmering gently for 15 minutes. Check to ensure liquid is absorbed; cook additional 5 minutes if needed. Spread cooked rice on a tray and refrigerate until completely cooled to ensure crispiness 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. Cover the steak with plastic wrap and tenderize with a meat mallet on both sides. Trim excess fat, then slice into thin strips against the grain, about 1.5 inches long. Toss beef strips with 2 tablespoons of the sauce mixture and let marinate while preparing other ingredients.
- Scramble the Eggs: Heat butter in a skillet over medium-low heat. Pour in whisked eggs and scramble gently until just cooked through. Remove eggs from heat and set aside.
- Cook the Beef: Heat peanut oil in a wide skillet over medium-high heat. Season marinated beef with salt and pepper, then add to the skillet. Cook 3-4 minutes per side until nicely seared and cooked through. Remove beef from skillet and set aside.
- Deglaze the Pan: Reduce heat to medium and pour in white wine to deglaze the skillet, using a spatula to scrape up browned bits. Let wine reduce by half, about 3-4 minutes.
- Sauté Vegetables: Add diced onion and minced garlic to the skillet and cook for 2-3 minutes until fragrant. Add frozen peas and carrots and cook for 1 additional minute.
- Make the Fried Rice: Add chilled rice and remaining sauce to the skillet. Increase heat to medium-high and toss continuously for about 3 minutes until rice is evenly coated with sauce and slightly browned.
- Combine and Finish: Reduce heat to medium and add cooked beef, scrambled eggs, and diced green onions to the skillet. Toss everything to coat and heat through well. Remove from heat and serve immediately.
Notes
- Use cold, leftover rice or spread freshly cooked rice on a tray and cool completely to ensure crispiness and prevent sogginess.
- Long grain white rice gives the best texture; avoid instant rice for ideal results.
- Rinsing rice is optional based on preference; not rinsing helps retain starch for better consistency.
- Choose strip steak, skirt, flank, or top sirloin for tender and flavorful beef.
- Use dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc; replace with chicken broth if avoiding alcohol.
- The hot sauce adds flavor depth without significant spiciness; Frank’s Hot Sauce is recommended.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- Leftover fried rice reheats well in a skillet or microwave, making it convenient for quick meals.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 190 mg
