Description
Sizzling Beef Steak Fried Rice is a flavorful and hearty dish that combines tender marinated rump beef with crisp green beans, fragrant garlic, and day-old rice stir-fried together in a savory oyster and soy sauce blend, finished with fluffy scrambled eggs and fresh green onions for a satisfying meal with Asian flair.
Ingredients
Scale
Beef Marinade
- 300g (10 oz) rump beef steak (US: top sirloin)
- 1/2 tsp dark soy sauce
- 2 tsp oyster sauce
- 2 tbsp water
- 1 garlic clove
- 1/4 tsp sugar (any)
- 3/8 tsp baking soda (bi-carbonate soda, 1/4 tsp heaped)
Stir-Fry Ingredients
- 2 1/2 tbsp canola or peanut oil (separated)
- 4 green onion stems, cut into 1.25 cm (1/2″) lengths (white part separated from green part)
- 2 garlic cloves, finely minced
- 520g (1 lb / 4 cups) cooked day-old long grain white rice (or other plain rice), refrigerated overnight
- 200g (7 oz) green beans, cut into 1.25 cm pieces (~2 heaped cups)
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
- 1/2 tsp sugar (any type)
- 2 eggs
- 1/2 tsp sesame oil
- Pinch of salt and pepper (preferably white, black ok)
Instructions
- Marinate & Tenderise Beef: In a bowl, combine dark soy sauce, oyster sauce, water, garlic clove, sugar, and baking soda. Add the rump beef steak and toss well to coat. Set aside for at least 1 hour (up to 24 hours) to tenderize and infuse flavor.
- Prepare Sauce: Mix fish sauce, oyster sauce, and sugar in a small bowl. Set this sauce mixture aside for later use.
- Whisk Eggs: In a bowl, whisk the eggs along with sesame oil, salt, and pepper. Set aside for scrambling.
- Sizzle Beef: Heat 2 tablespoons of canola or peanut oil in a large non-stick pan over high heat. Add the marinated beef and cook for about 2 minutes until the surface is sealed and beginning to caramelize. Add the finely minced garlic, white parts of the green onions, and green beans. Stir constantly and cook for 1 more minute until the beef is fully caramelized and vegetables are slightly tender but still crisp.
- Add Rice & Sauce: Add the cold, day-old cooked rice and the prepared sauce to the pan. Toss continuously for 1 1/2 to 2 minutes to ensure the rice gets toasted and evenly coated with the sauce.
- Scramble Egg: Push the rice mixture to one side of the pan. Add the remaining 1/2 tablespoon oil to the empty side and spread it evenly. Pour in the whisked eggs, swirl the pan to spread them thinly, and allow to partially set for about 10 seconds. Using a spatula, gently scramble the eggs softly until mostly cooked. Quickly combine the scrambled eggs with the rice mixture by gentle tossing.
- Finish & Serve: Add the green parts of the green onions to the pan and toss through the fried rice to combine. Divide the sizzling beef steak fried rice among serving bowls and enjoy immediately.
Notes
- The baking soda in the marinade tenderizes the beef by breaking down protein fibers but should be used sparingly to avoid a soapy taste.
- The recipes recommend using day-old cooked rice refrigerated overnight because it fries better without clumping.
- The pan size suggested is a large non-stick pan approximately 30 cm (12″) for optimal results; using a wok is not preferred here to ensure even cooking and caramelization.
- Using separate parts of green onion (white for cooking, green for finishing) adds layers of flavor and freshness.
- The sugar balances the savory and umami flavors from soy and oyster sauces.
- Cooking on high heat and constant tossing prevents sticking and enhances caramelization for authentic fried rice texture and flavor.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: Sizzling Beef Fried Rice,Asian Fried Rice,Beef Fried Rice,Stir-fry Beef Rice
