Beef Fried Rice
Beef fried rice with seared sirloin or flank steak, scrambled eggs, peas and carrots, and a savory soy-oyster sauce.
Servings: 4 servings
Ingredients
Ingredients
- 2 tablespoonsdark soy sauce
- 2 tablespoonssoy sauce or reduced sodium soy sauce
- 1 tablespoonoyster sauce highly recommended but optional (use additional soy sauce if not using)
- 2 tablespoonsvegetable or canola oil plus more if needed
- 1 to 2 tablespoonstoasted sesame oil*
- 1/2 to 3/4 poundsirloin or flank steak cut into 1/4-inch strips
- 1/2 cupwhite onion diced small
- 1 1/2 cupsfrozen peas and carrots
- 2 or 3 large eggs*
- 4 cupscooked rice***
- Scallions thinly sliced; optional for garnishing
Instructions
Instructions
- In a small bowl, whisk together 2 tablespoons dark soy sauce, 2 tablespoons soy sauce (or reduced-sodium soy sauce), and 1 tablespoon oyster sauce (if using). If you omit the oyster sauce, add additional soy sauce to taste. Set the sauce mixture aside.
- Heat a large (8–10 inch) high-sided skillet or wok over medium-high heat. Add 2 tablespoons vegetable (or canola) oil and 1 to 2 tablespoons toasted sesame oil.
- When the oil is hot and shimmering, add the 1/2 to 3/4 pound of sirloin or flank steak strips in a single layer as much as will fit without overcrowding. Cook, stirring and flipping frequently, until the beef is well-seared and just cooked through, about 3–5 minutes.
- Use a slotted spoon to transfer the cooked beef to a plate; leave any juices and oil in the skillet. Do not drain the skillet.
- Add the 1/2 cup diced white onion to the skillet and cook, stirring, until beginning to soften, about 2–3 minutes.
- Add the 1 1/2 cups frozen peas and carrots (no need to thaw) and cook, stirring, until heated through and softened, about 2 minutes. Use a slotted spoon to remove the vegetables to the same plate with the beef.
- If needed, add a little more vegetable oil to the skillet. Crack 2 or 3 large eggs into the skillet and scramble them, stirring, until just set, about 2–3 minutes. Transfer the scrambled eggs to the plate with the beef and vegetables.
- Add the 4 cups cooked rice to the skillet. Break up any clumps with your spatula, drizzle a little vegetable oil if the pan looks dry, and let the rice sit undisturbed for about 1–2 minutes to get a light sear.
- Stir the rice to distribute the sear, then return the beef, onions, peas and carrots, and scrambled eggs to the skillet. Stir to combine evenly with the rice.
- Pour the reserved soy/oyster sauce mixture evenly over the rice and stir continuously for about 1–2 minutes, until everything is well coated and heated through. Taste and, if desired, add a little more soy sauce.
- Remove from heat. Garnish with thinly sliced scallions, if using, and serve immediately.
Equipment
- 1 Small Bowl
- 1large high-sided skillet
Notes
Notes
*I love sesame oil but it has a strong flavor. If you are not sure, use 1 tablespoon as to not overwhelm the dish.
**For me, egg in fried rice is one of my favorite parts so I always use 3 eggs rather than 2.
***Traditional fried rice recipes call for using day old, previously cooked and refrigerated, cold white rice. In reality I tend to use two packets of
white ready rice
that I microwave for 90 seconds and use immediately – not day old nor cold. You can also use brown, long grain, jasmine, or your favorite rice.
*I love sesame oil but it has a strong flavor. If you are not sure, use 1 tablespoon as to not overwhelm the dish.
**For me, egg in fried rice is one of my favorite parts so I always use 3 eggs rather than 2.
***Traditional fried rice recipes call for using day old, previously cooked and refrigerated, cold white rice. In reality I tend to use two packets of
white ready rice
that I microwave for 90 seconds and use immediately – not day old nor cold. You can also use brown, long grain, jasmine, or your favorite rice.