Beef Fried Rice Recipe
Introduction
Beef fried rice is a satisfying and flavorful dish that combines tender strips of beef with perfectly cooked rice and colorful vegetables. This recipe delivers a delicious homemade version that’s easy to prepare and perfect for a quick weeknight meal.
Ingredients
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
- ¼ cup soy sauce
- ¼ cup beef broth
- 1 tablespoon honey (can substitute brown sugar)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
- ¾ lb strip steak (or skirt, flank, or sirloin)
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 eggs, whisked well
- 1-2 tablespoons peanut oil (can substitute olive or canola oil)
- ½ cup dry white wine
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 3-4 green onions, diced
Instructions
- Step 1: In a medium pot, bring 2 cups of chicken broth to a boil. Add the rice and submerge it fully. Cover and reduce heat to a gentle simmer. Steam the rice for 15 minutes, then check. If liquid remains, cook for an additional 5 minutes.
- Step 2: Spread the cooked rice on a tray and refrigerate until completely cool. For extra crispiness, store overnight in an airtight container.
- Step 3: Combine soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger in a bowl to make the sauce. Set aside.
- Step 4: Cover the beef with plastic wrap and gently pound with a meat tenderizer. Remove excess fat and slice into thin strips against the grain, then cut strips into 1.5-inch pieces.
- Step 5: Toss the beef pieces with 2 tablespoons of the sauce mixture. Set aside to marinate.
- Step 6: Melt butter in an 8-inch nonstick skillet over medium-low heat. Add the whisked eggs and scramble gently until just cooked. Remove from pan and set aside.
- Step 7: Heat peanut oil in a wide skillet over medium-high heat. Season beef with salt and pepper and cook for 3-4 minutes per side until seared and cooked through. Remove beef and keep warm.
- Step 8: Reduce skillet heat to medium and add white wine. Scrape the bottom of the pan with a spatula to loosen any browned bits. Let the liquid reduce by half, about 3-4 minutes.
- Step 9: Add onion and garlic to the skillet and cook for 2-3 minutes. Stir in peas and carrots and cook for an additional minute.
- Step 10: Add the chilled rice and remaining sauce to the skillet. Increase heat to medium-high and toss continuously for about 3 minutes until the rice is browned and most sauce liquid is absorbed.
- Step 11: Reduce heat to medium, return cooked beef and scrambled eggs to the skillet, add green onions, and toss everything to heat through. Serve immediately.
Tips & Variations
- Use day-old rice whenever possible; it fries better and results in a crispier texture.
- For a spicier dish, increase the hot sauce or add chopped fresh chili peppers.
- Substitute chicken or pork for beef, adjusting cooking times accordingly.
- Try adding other vegetables like bell peppers or mushrooms for more variety.
Storage
Store leftover beef fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of water to maintain moisture if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover cooked rice instead of cooking fresh?
Yes, using leftover rice is ideal for fried rice because it’s drier and prevents the dish from becoming mushy.
What can I substitute for white wine in this recipe?
If you prefer not to use alcohol, substitute dry white wine with additional beef broth or low-sodium chicken broth.
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Beef Fried Rice Recipe
- Total Time: 50 minutes
- Yield: 3–4 servings 1x
Description
This Beef Fried Rice recipe is a flavorful and satisfying one-pan meal that combines tender marinated beef strips, fluffy scrambled eggs, and perfectly cooked rice with vibrant vegetables. The rice is steamed and cooled to ensure a crispy texture when fried, while a savory sauce boosts the dish with soy, beef broth, and a hint of honey. Ideal for a quick weeknight dinner, this dish features a perfect balance of umami, sweet, and spicy notes with an easy cooking method on the stovetop.
Ingredients
Scale
Rice and Sauce
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
- ¼ cup soy sauce
- ¼ cup beef broth
- 1 tablespoon honey (can substitute brown sugar)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Beef and Eggs
- ¾ lb. strip steak (or skirt, flank, or sirloin)
- Salt and pepper to taste
- 1 tablespoon butter
- 2 eggs (whisked well)
- 1–2 tablespoons peanut oil (can substitute olive or canola oil)
- ½ cup dry white wine
Vegetables and Aromatics
- 3 cloves garlic (minced)
- 1 small yellow onion (finely diced)
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 3–4 green onions (diced)
Instructions
- Cook the Rice: In a medium pot, bring 2 cups of chicken broth to a boil. Add the white rice and submerge it fully. Cover with a tight-fitting lid, reduce the heat to medium-low for a gentle simmer, and let the rice steam for 15 minutes. Check if the liquid is absorbed; if not, cook for an additional 5 minutes. Once done, spread the cooked rice on a tray and refrigerate until cool to achieve a crispy texture when fried. Optionally, cool overnight in an airtight container for extra crispiness.
- 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 plastic wrap over the beef and pound it lightly with a meat tenderizer for tenderness, trimming excess fat. Slice the beef into thin strips against the grain, then cut into 1.5 inch pieces. Toss the beef pieces with 2 tablespoons of the sauce and let it marinate while preparing other components.
- Scramble the Eggs: Heat butter in an 8-inch nonstick skillet over medium-low heat. Add the whisked eggs and cook, stirring gently until just set and fluffy. Remove the eggs from the pan and set aside.
- Cook the Beef: Heat peanut oil in a wide skillet over medium-high heat. Season the marinated beef strips with salt and pepper, then add to the skillet. Sear the beef for 3-4 minutes per side until browned and cooked through. Remove the beef and set aside.
- Deglaze and Sauté Vegetables: Lower the heat to medium, pour in the white wine, and use a spatula to scrape any browned bits from the pan’s bottom and sides. Let the wine reduce by half over 3-4 minutes. Add onions and garlic, cooking for 2-3 minutes until fragrant. Add frozen peas and carrots, cooking for an additional minute.
- Fry the Rice: Add the chilled rice and the remaining marinade sauce to the skillet. Increase heat to medium-high and toss continuously for about 3 minutes until the rice absorbs most of the sauce and is browned evenly.
- Combine and Finish: Reduce the heat back to medium, add the cooked beef, scrambled eggs, and diced green onions to the skillet. Toss everything thoroughly to combine and heat through. Remove from heat and serve immediately for a delicious and hearty meal.
Notes
- Use long grain white rice for best texture; jasmine rice is a great alternative.
- Cooling the rice completely before frying is essential to get crispy, non-sticky fried rice.
- Adjust the amount of hot sauce depending on preferred spice level.
- Dry white wine can be substituted with chicken broth if preferred.
- Sesame oil is optional but adds a subtle nutty flavor.
- Use a wide skillet or wok to allow enough surface area for even frying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Beef fried rice, Asian beef recipe, stir fry rice, quick beef dinner, savory fried rice, easy weeknight meal
