Arroz Chaufa - Beef Sirloin Recipe

Marinate Beef

Place the thinly sliced sirloin in a bowl. Add 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp freshly ground black pepper. Toss to coat evenly and let rest at room temperature 10–15 minutes (or refrigerate up to 1 hour). The cornstarch gives a light velvety texture when seared.

Sear Beef

Heat 1 tbs vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer (work in batches if necessary) and sear without moving for 1 minute, then stir-fry 1 more minute until just cooked through. Remove beef to a plate and tent loosely with foil.

Prepare Eggs

Heat 1 tbs oil in the wok over medium-high heat. Add beaten eggs seasoned with 1 tsp salt, swirl to form a thin omelet. Cook until just set, about 30–60 seconds, flip quickly if needed, then transfer to a cutting board and slice thinly into ribbons. Set aside.

Heat Rice

Increase heat to high. Add remaining 2 tbs oil to the wok. Add the cold day-old rice, breaking up any clumps with the back of a spatula. Spread rice across the surface and let it fry undisturbed 1 minute to get some toasted grains, then stir-fry 1–2 more minutes until hot.

Aromatics

Push rice to one side of the wok. Add a small splash of oil in the cleared space, add the white parts of the scallions, minced garlic and grated ginger. Stir-fry 20–30 seconds until fragrant (do not burn). If using red bell pepper, add it now and stir-fry 1 minute to soften slightly.

Combine Vegetables with Rice

Fold the aromatics and any softened bell pepper into the rice so everything is evenly distributed.

Season Rice

Mix together 4 tbs soy sauce, 1 tbs dark soy sauce (if using), 1 tbs oyster sauce, 1 tsp sesame oil and 1/2 tsp white pepper. Pour the sauce evenly over the rice while stir-frying on high. Toss and stir constantly to coat the grains and develop some color, about 1–2 minutes.

Return Beef & Add Eggs

Return the seared beef and sliced egg ribbons to the wok. Stir-fry everything together 1–2 minutes to reheat the beef and incorporate the egg. Taste and adjust seasoning with a splash more soy or a pinch of salt if needed.

Finish

Stir in the green parts of the scallions and drizzle a little extra sesame oil if desired. Remove from heat.

Transfer Arroz Chaufa to a serving platter. Sprinkle with toasted sesame seeds and chopped cilantro or parsley if using. Serve immediately with lime wedges on the side for a bright squeeze of acid.