Description
This Beef Fried Rice recipe combines tender strips of marinated beef with perfectly cooked rice, fresh vegetables, and a savory sauce for a deliciously satisfying meal. Using chicken broth to cook the rice and a flavorful soy-based sauce with a hint of honey and ginger makes the dish both rich and balanced. The beef is tenderized and quickly seared, while the scrambled eggs and vegetables add texture and color. Chilling the rice before frying ensures a crispy texture, perfect for a homemade takeout experience.
Ingredients
Scale
Rice
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
Sauce
- ¼ cup soy sauce
- ¼ cup beef broth
- 1 tablespoon honey (or brown sugar)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Stir Fry
- 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 (or 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
- Cook the Rice: Add 2 cups chicken broth to a medium pot and bring it to a boil. Add the rice, submerge it in the broth, and return to a boil. Cover the pot with a tight-fitting lid, reduce heat to medium-low, and simmer gently for 15 minutes. Check if the liquid is absorbed; if not, continue cooking for another 5 minutes.
- Cool the Rice: Spread the cooked rice on a tray and refrigerate until completely cool. This step ensures the rice will fry up crispy. Alternatively, store it in an airtight container overnight for even better texture.
- Prepare the Sauce and Beef: In a bowl, combine soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger. Cover the beef with plastic wrap and tenderize both sides using a meat mallet. Trim excess fat. Slice beef into thin strips about 1.5 inches long, toss them in 2 tablespoons of the sauce mixture, and set aside to marinate.
- Scramble the Eggs: Heat butter in an 8-inch nonstick skillet over medium-low heat. Add the whisked eggs and gently scramble until just cooked. Remove from heat and set aside.
- Cook the Beef: Heat oil in a wide skillet over medium-high heat. Season beef with salt and pepper, then cook strips for 3-4 minutes per side until nicely seared and cooked through. Remove beef and set aside.
- Deglaze with Wine: Reduce heat to medium and add white wine to the skillet. Use a spatula to scrape up browned bits. Let the wine reduce by half, about 3-4 minutes.
- Sauté Vegetables: Add diced onion and garlic to the skillet. Cook for 2-3 minutes until soft. Add frozen peas and carrots, cooking for 1 more minute to thaw slightly.
- Fry the Rice: Add the chilled rice and remaining sauce to the skillet. Increase heat to medium-high and toss continuously for 3 minutes until the rice is evenly coated, brown in color, and most sauce liquids are absorbed.
- Combine and Serve: Reduce heat to medium. Add cooked beef, scrambled eggs, and diced green onions. Toss gently to combine and warm through. Remove from heat and serve immediately.
Notes
- Rice Tips: Use long grain white rice for best texture. Cooking with chicken broth adds flavor.
- Chilling Rice: Cooling the rice before frying helps achieve the ideal fried rice texture by reducing moisture.
- Substitutions: Honey can be replaced with brown sugar. Peanut oil can be swapped for olive or canola oil.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
- Nutrition: Nutritional info is estimated per serving. This recipe yields 4 servings.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg
