Description
This Beef Fried Rice recipe combines tender strips of steak with fluffy scrambled eggs and vibrant vegetables, all tossed with a savory soy-based sauce. Using cold, cooked rice ensures a crispy texture, while the addition of white wine and a hint of hot sauce adds depth and a subtle kick to this classic takeout favorite, easily made at home.
Ingredients
Scale
Rice
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
Sauce
- 1/4 cup soy sauce
- 1/4 cup beef broth
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Stir Fry
- 3/4 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)
- 1/2 cup dry white wine
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 3/4 cup frozen peas
- 3/4 cup frozen carrots
- 3-4 green onions, diced
Instructions
- Cook the Rice: In a medium pot, bring 2 cups chicken broth to a boil. Add the rice, submerge it, and return to a boil. Cover and reduce heat to medium-low to simmer for 15 minutes. Check for liquid absorption; if not done, cook for 5 more minutes. Spread cooked rice on a tray and chill in the fridge until completely cool, preferably overnight for best 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 saran wrap over the beef and pound with a meat tenderizer to tenderize. Trim any excess fat and slice against the grain into thin 1.5-inch strips. Toss beef with 2 tablespoons of the sauce mixture and set aside.
- Scramble the Eggs: Melt butter in a skillet over medium-low heat and add whisked eggs. Cook gently, stirring occasionally, until just set. Remove eggs and set aside.
- Cook the Beef: Heat the peanut oil in a wide skillet over medium-high heat. Season the beef with salt and pepper and cook strips for 3-4 minutes per side until seared and cooked through. Remove beef and set aside.
- Deglaze and Cook Vegetables: Reduce heat to medium, add the white wine to the skillet, and scrape the bottom with a spatula to release browned bits. Let the wine reduce by half, about 3-4 minutes. Add diced onions and garlic, cooking for 2-3 minutes until softened. Stir in frozen peas and carrots, cooking for 1 minute.
- Fry the Rice: 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 evenly coated with sauce and browned slightly, and most of the liquid is absorbed.
- Combine and Finish: Reduce heat to medium. Add cooked beef, scrambled eggs, and diced green onions to the skillet. Toss everything together to heat through. Remove from heat and serve immediately.
Notes
- Use cold, leftover rice for best texture; freshly cooked rice should be cooled thoroughly on a tray or overnight in the fridge.
- Rinsing rice is optional; skipping rinsing yields a better texture for this recipe.
- Long grain white rice is preferred for fluffy fried rice; instant rice can be used if needed.
- Choose strip, skirt, flank, or top sirloin steak for tender beef.
- White wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc enhances flavor; use only 2 tablespoons if using Shaoxing cooking wine. Chicken broth can substitute for wine.
- The hot sauce used adds subtle flavor without much heat; Frank’s Hot Sauce is recommended.
- Leftovers store well in an airtight container refrigerated up to 3 days or frozen for 3 months and reheat easily.
- Variations include chicken, shrimp, vegetable, or pineapple versions of fried rice.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg
