Steak Fried Rice

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Make every bite of that juicy sizzling steak count! This mouthwatering Steak Fried Rice stretches a small amount of steak into an irresistibly hearty meal (without forking over your entire wallet). So, roll up your sleeves and put on your cape because saving money and serving One-Pot Dinners in under 15 minutes are superpowers you’ve just unlocked!

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Side Dish

Cuisine: Chinese

Servings: servings

Calories: 771kcal

Author: Mikha S.

Ingredients

Marinade

8 ounces beef (skirt steak, flank steak, or sirloin) thinly sliced against grain
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon shaoxing wine
1/2 teaspoon sesame oil

Sauce

2 tablespoon soy sauce
1 tablespoon Shaoxing wine
4 teaspoon oyster sauce
1 teaspoon dark soy sauce
¼ teaspoon sugar
1/4 teaspoon white pepper

Ingredients

2 eggs beaten
½ large onion finely chopped
7 garlic cloves minced
1 cup frozen vegetables
3 cups cooked white rice packed
1 teaspoon sesame oil
2 green onions thinly sliced
½ tablespoons sesame seeds optional for serving

Instructions

In a small bowl, combine the beef, cornstarch, soy sauce, Shaoxing wine, & sesame oil. Mix well then set aside to marinate while preparing the rest of the ingredients.
In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce.
Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
Add a little more oil, then toss in beef. Cook in a single layer for about 20 seconds, flip then cook until cooked through. Remove beef & set aside.
Add a little more oil if the wok looks dry, then toss in onions. Cook for a few seconds until the onions turn translucent, then toss in garlic & cook for a few more seconds. Keep a close eye so the garlic doesn’t burn.
Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
Add beef & eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!

Notes

Rice: Cold day-old rice is best for fried rice because it absorbs soy soy and the other seasonings easily without turning it mushy / soggy. Jasmine or long-grain rice are my faves for flakey takeout-style fried rice. Short or medium-grain rice is stickier and clumps together.
For freshly cooked rice scroll to the blog post above for tip on properly prepping the rice so it doesn't turn mushy/soggy!
Soy Sauce: Regular soy sauce is used for its saltiness. Dark soy sauce is used for the deep rich color it gives fried rice and can easily find it online or at Asian grocery stories. If you skip the dark soy sauce, your fried rice will still taste good but won't be dark like the photos!

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