Beef Steak Fried Rice Recipe

Craving a restaurant-quality dish from the comfort of your kitchen?

Get ready to unlock the secrets to beef steak fried rice, a surprisingly simple recipe that will blow your takeout favorites out of the water.

Let's dive in and discover the flavorful steps to create this unforgettable meal!

Ingredients

You will need a few key ingredients to nail this Beef Steak Fried Rice—it's easier than you think! First, get about 10 ounces of rump beef steak—top sirloin works, too. Slice it super thin!

For the beef marinade, you'll wanna mix up 1/2 tsp of dark soy sauce, 2 tsp of oyster sauce–yum!–2 tbsp of water, 1 minced garlic clove, 1/4 tsp of sugar, and a heaped 3/8 tsp of baking soda. Trust me; it's a game-changer! This recipe leverages the beauty of simplicity and speed perfect for busy weeknights!

Now, for the fried rice, let's grab 2 1/2 tbsp of oil, some green onions (separate the white and green parts), 2 minced garlic cloves, and about 4 cups of day-old rice. Don't forget 7 ounces of green beans!

For the sauce, mix 2 tbsp of fish sauce, 1 1/2 tbsp of oyster sauce, and 1/2 tsp of sugar. Finally, whisk 2 eggs with 1/2 tsp of sesame oil and a pinch of salt and pepper. Got it? Great!

Instructions

First, I'm going to marinate and tenderize the beef—it's what'll make this dish amazing! Grab a bowl, toss in the dark soy sauce, oyster sauce, water, minced garlic clove, sugar, and heaping 1/4 tsp of baking soda. Mix it well, then add the sliced beef, ensuring every piece is coated. Let that sit for an hour. Much like the beef used in beef and broccoli noodles, marinating the meat tenderizes it and infuses flavor.

Next, whisk up the eggs with sesame oil, a tiny pinch of salt and pepper—set that aside too. I hope you're ready!

Now, heat 2 tbsp of oil in a pan over high heat. Toss in the beef and cook for 2 minutes. Add the garlic, white parts of onions, and beans, cooking for another minute. Next, add in your cooked rice and the sauce we mixed earlier. Toss it for 1 1/2 – 2 minutes.

Finally, it is time to shove all the rice to one side, add the remaining 1/2 tbsp oil and eggs, swirl around, give it 10 seconds to set then to scramble it like mad! Add the green onion parts at the end and serve!

Recipe Notes

Now, let's explore into some recipe notes because there are a few things I want to clarify!

First, the beef. I like rump steak, but thin sizzle steak works great too – just marinate it longer. Don't have dark soy sauce? No worries, regular soy sauce is just fine!

Oyster sauce is key, but if you're shellfish-free, hoisin sauce is a good swap. And that odd baking soda measurement? Just use a heaped 1/4 teaspoon—don't sweat it if it's not exact!

Day-old rice is a must, seriously! Fresh rice equals sticky fried rice, yuck! Greens beans are suggested; carrots, zucchini, or frozen mixed are your best candidates due to similar cooking times.

Fish sauce? Trust me, it won't taste fishy once cooked. Finally, use a large pan rather than a wok. If you don't, you'll end up with sweaty rice!