Beef Fried Rice Recipe
Make Beef Fried Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Marinate
Rice
Vegetables & Aromatics
Sauce & Seasoning
Method
Beef & Marinate
- 1
Slice and marinate beef
Thinly slice 12 oz flank steak or sirloin against the grain into bite-size strips. In a bowl combine 1.5 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Add the sliced beef, toss to coat, and let sit at room temperature for 15–20 minutes (or refrigerate up to 1 hour). The cornstarch helps tenderize and gives the beef a glossy finish when cooked.
Rice
- 2
Prepare rice
Use 4 cups of cooked, well-chilled long-grain white rice (preferably day-old). If rice is clumped, break it up gently with your hands or a fork so grains are separated; this prevents clumping during frying.
Vegetables & Aromatics
- 3
Prep vegetables and aromatics
Finely dice 1/2 small yellow onion and 1 small carrot. Mince 2 cloves garlic and 1 tsp fresh ginger. Slice the white and green parts of scallions separately: reserve the white part for cooking and thinly slice the green part for garnish. Thaw 3 oz frozen peas and drain any excess water.
- 4
Cook eggs
Heat a large wok or heavy large skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Beat 3 large eggs lightly with a pinch of salt. Pour eggs into the pan and let sit 5–10 seconds, then scramble quickly until just set but still tender. Transfer eggs to a plate and set aside.
Beef & Vegetables (stir-fry)
- 5
Cook beef
Return the wok to very high heat and add 1 tbs oil. When oil is shimmering, add marinated beef in a single layer (work in batches if necessary). Stir-fry without crowding for about 1–2 minutes until beef is browned but not fully cooked through. Remove beef to a plate and keep warm.
- 6
Cook aromatics and vegetables
Add remaining 1 tbs oil to the wok. Add the diced onion and white parts of the scallions; stir-fry 30–45 seconds until fragrant. Add diced carrot and stir-fry 1–2 minutes until they begin to soften. Add minced garlic and ginger and stir 20–30 seconds until aromatic. Add thawed peas and stir to combine for another 20–30 seconds.
Rice & Sauce
- 7
Combine rice, beef, eggs, and sauce
Add the chilled rice to the wok, breaking up any remaining clumps with a spatula. Stir-fry the rice with the vegetables for 1–2 minutes to heat through. Return the cooked beef and the scrambled eggs to the wok. Pour 2 tbs low-sodium soy sauce, 1 tbs oyster sauce, 0.5 tsp dark soy sauce (optional), 1 tsp sesame oil, 1/4 tsp ground pepper and 1/4 tsp salt evenly over the rice. Stir and toss vigorously for 2–3 minutes so the sauce coats the rice and everything is evenly combined. Taste and adjust seasoning with an extra splash of soy sauce or a pinch of salt if needed.
- 8
Finish
Turn off the heat, fold in the sliced green parts of the scallions. Drizzle a few more drops of sesame oil if desired. Serve hot.