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BEEF FRIED RICE


 

This Beef Fried Rice is loaded with tender stir-fried marinated steak, eggs, veggies, and fried rice, all in a sweet and savory ginger sauce. Even a novice cook can manage this recipe and master the art of making perfectly fried rice.

This fried rice is quick, easy, and tastes better than takeout. This tasty recipe can be on your table in just a few simple steps. This is a hearty meal, but sometimes I like to serve it with an appetizer like coconut shrimp, homemade egg rolls, bacon-wrapped water chestnuts, or lettuce wraps.

HOW TO MAKE BEEF FRIED RICE

MARINATE THE BEEF

First, whisk the low-sodium soy sauce, rice-cooking wine (rice wine), mirin, ginger, and sesame oil in a large Pyrex measuring cup or a medium bowl. Then, pour half of that mixture into a separate medium bowl, add the cut-up steak, and stir to coat. Cover and set that bowl aside for 30 minutes. Meanwhile, cut the veggies and gather the remaining ingredients for the recipe.

COOK THE BEEF

Add 1 tablespoon oil to a large skillet over medium to medium-high heat. Using tongs, remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the skillet in a single layer with some space between the pieces. Cook undisturbed for a couple of minutes or until browned. Then, flip and brown the other side. Remove the beef to a plate and cover to keep warm. Work in batches, and do not crowd the pan.

COOK THE EGGS AND VEGGIES

Very carefully wipe the pan clean with paper towels if needed. It will be hot, so wear some ovenproof gloves. Melt a tablespoon of butter over low heat. Add the beaten eggs and cook scrambled style. Remove the eggs, place them on a plate, and cover to keep them warm.

Add another tablespoon of oil to the skillet over medium-high heat and add the onion and carrots. Cook for 5 minutes or until crisp-tender, stirring frequently. Remove the veggies from the pan and place them on the cooked beef. Cover to keep warm.

FRY THE RICE

Cut the scrambled eggs into bite-sized pieces and cover them to keep warm. Melt half the butter in the skillet over medium heat. Add half the rice and cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with half of the sauce mixture you set aside and cook for several minutes, stirring several times. Spoon the fried rice on top of the cut eggs and cover to keep warm.

FINISH THE BEEF FRIED RICE

Melt the remaining butter in the skillet over medium heat. Add the remaining rice and the frozen peas, cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with the remaining sauce mixture and cook for several minutes, stirring several times. Return everything to the skillet over medium-low heat and stir to warm. Add the green onions and stir to combine. For best results sever promptly.

Ingredients

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Marinade and Sauce

  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice cooking wine
  • 1 tablespoon mirin
  • 1 tablespoon grated ginger or ginger paste
  • 1/2 teaspoon sesame oil

Beef Stir Fry

  • 1 1/4 lbs. strip steak, flank steak, or sirloin
  • 2 tablespoons vegetable oil substitute peanut oil or canola oil
  • 3 large eggs beaten
  • 4 tablespoons butter
  • 1 medium onion finely diced
  • 2 medium carrots peeled and finely chopped
  • 4 cups cooked and chilled rice
  • 1 cup frozen peas
  • 1 green onion thinly sliced
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Instructions

  • Whisk together the low-sodium soy sauce, rice-cooking wine (rice wine), mirin, ginger, and sesame oil in a large Pyrex measuring cup or in a medium bowl. Then pour half of that mixture into a separate medium bowl, add the cut-up steak, and stir to coat. Cover and set that bowl aside for 30 minutes.
  • Add 1 tablespoon oil to a large skillet over medium to medium-high heat. Using tongs remove the beef from the marinade. letting any excess marinade drip back into the bowl. Add the beef to the skillet in a single layer with some space between the pieces. Cook undisturbed for a couple of minutes or until browned. Then flip and brown the other side. Remove the beef to a plate and cover to keep warm. Work in batches, and do not crowd the pan.
  • Very carefully wipe the pan clean with paper towels if needed. It will be hot, so wear some ovenproof gloves. Melt a tablespoon of butter over low heat. Add the beaten eggs and cook scrambled style. Remove the eggs, place them on a plate, and cover to keep them warm.
  • Add another tablespoon of oil to the skillet over medium-high heat and add the onion and carrots. Cook for 5 minutes or until crisp-tender, stirring frequently. Remove the veggies from the pan and place them on top of the cooked beef. Cover to keep warm.
  • Cut the scrambled eggs into bite size pieces and cover to keep warm. Melt half the butter in the skillet over medium heat. Add half the rice and cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with half of the sauce mixture that you set aside and cook for several minutes, stirring several times. Spoon the fried rice on top of the cut eggs and cover to keep warm.
  • Melt the remaining butter in the skillet over medium heat. Add the remaining rice and the frozen peas, cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with the remaining sauce mixture and cook for several minutes, stirring several times.
  • Return everything to the skillet over medium-low heat and stir to warm. Add the green onions and stir to combine. For best results sever promptly.
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