Go Back

Beef Fried Rice

Beef fried rice combines seared flank steak, cold rice, egg, and vegetables in a hot skillet for tender beef and lightly toasted, savory rice. Soy sauce, oyster sauce, sesame oil, and green onions add flavor in a quick stir-fry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
marinating and resting time 13 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz flank steak thinly sliced across the grain
  • 2 tbsp soy sauce divided
  • 1 tsp cornstarch
  • 2 tbsp neutral oil divided
  • 1 egg large, beaten
  • 0.5 yellow onion medium, diced
  • 1 cup frozen peas and carrots thawed
  • 2 cloves garlic minced
  • 3 cups long-grain white rice cold, cooked
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 2 green onions thinly sliced

Equipment

  • 1 12-inch skillet

Method
 

  1. Toss the steak with 1 tablespoon soy sauce and the cornstarch in a bowl.
  2. Let it stand for 10 minutes.
  3. Heat a 12-inch skillet over high heat, add 1 tablespoon neutral oil, and sear the steak in a single layer, turning as needed, until browned and a thicker piece reaches 145°F.
  4. Transfer the steak to a clean plate and let it rest for 3 minutes.
  5. Add 1 teaspoon neutral oil to the skillet, pour in the egg, and scramble until just set, about 30 seconds.
  6. Push the egg to one side of the skillet.
  7. Add the remaining 2 teaspoons neutral oil, onion, and peas and carrots, and stir-fry for 2 minutes.
  8. Add the garlic and cook for 30 seconds.
  9. Add the rice, breaking up any clumps, and stir-fry for 3 to 4 minutes, until hot and beginning to lightly toast.
  10. Stir in the remaining 1 tablespoon soy sauce and the oyster sauce, then add the steak and any accumulated juices and toss for 1 to 2 minutes, until everything is hot.
  11. Remove the skillet from the heat and stir in the sesame oil and green onions.
  12. Serve.

Notes

For the best texture, use cold cooked rice so it stir-fries rather than steaming. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a gluten-free version, use gluten-free tamari and gluten-free oyster sauce.