Here’s a quick and flavorful recipe for Beef Fried Rice that’s perfect for a weeknight meal:
Beef Fried Rice
Ingredients:
- 2 cups cooked and chilled rice (jasmine or long-grain rice works best)
- 8 oz (225 g) beef sirloin or flank steak, thinly sliced
- 2 tbsp soy sauce (divided)
- 1 tsp cornstarch
- 1 tbsp vegetable oil (divided)
- 2 eggs, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 2 green onions, chopped
- 1 tbsp oyster sauce (optional, for extra flavor)
- 1 tsp sesame oil
Instructions:
- Prepare the Beef
- In a bowl, toss the sliced beef with 1 tablespoon soy sauce and cornstarch. Set aside to marinate for 10 minutes while you prepare the other ingredients.
- Cook the Eggs
- Heat ½ tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove from the skillet and set aside.
- Cook the Beef
- Add the remaining ½ tablespoon of oil to the skillet. Turn the heat to high, add the marinated beef, and stir-fry for 2–3 minutes until browned. Remove from the skillet and set aside.
- Sauté Aromatics and Vegetables
- Lower the heat to medium-high. Add the onion and garlic to the skillet and cook for 1 minute until fragrant. Stir in the frozen vegetables and cook for 2–3 minutes until tender.
- Combine Everything
- Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 2 minutes until the rice is heated through.
- Return the eggs and beef to the skillet. Stir in the remaining 1 tablespoon soy sauce, oyster sauce (if using), and sesame oil. Toss to combine.
- Garnish and Serve
- Stir in the chopped green onions. Serve hot and enjoy!
Tips:
- Rice Tip: Use day-old rice for the best texture. Fresh rice can be spread on a tray and cooled in the fridge for an hour to dry out slightly.
- Beef Alternatives: Ground beef or leftover steak works well too.
- Customize Vegetables: Add bell peppers, broccoli, or mushrooms for variety.