Easy Steak Fried Rice

Fried rice is no doubt the best way of using up leftover rice, and this recipe requires very few ingredients for big flavor! Marinate the steak strips for 30 minutes in soy sauce, Worcestershire sauce [savory, tangy, and sweet - you can use vinegar and sugar instead!], and cornflour. This served with stir-fried ginger, garlic, eggs, and crunchy veggies, makes for the best steak fried rice you have ever had!

Being an Italian and Indian household, our takeaway of choice is usually Chinese, alternating with Middle Eastern and Mexican. You can never try too many rice dishes!

This steak fried rice recipe saves me so much time when dinner o'clock comes around, and I have little to show for it.

Having cooked rice in the fridge is a savior! You can serve it with a curry, stir fry, or turn it into a rice salad, and voila, dinner's ready!

I like to make fried rice using long-grain white rice. This type doesn't stick together and the grains are well separated, meaning they can fry well individually. We've created a guide to long-grain rice varieties if you'd like to test others!

My go-to are basmati rice and jasmine rice. These offer great quality, are easy to cook and store, and have their own aroma, flavor, and texture that can change any dish.

Sautee with steak, eggs, a few aromatics, and vegetables [like green onions and beansprouts], and you cooked yourself a meal you will want more of!

🛒 Ingredients

• Cold Rice: This is crucial when making fried rice! Using chilled rice gives a firmer texture, prevents clumping, and allows better flavor absorption - plus, it is less likely to break! If you are planning to cook the rice in advance for this dish, here are my cooking guides on white jasmine rice and basmati rice: How to cook jasmine rice and How to cook basmati rice. If you are preparing the rice on the same day and don't have day-old rice, then, once cooked, spread it out on a baking sheet and refrigerate until needed. You can use brown rice, too - I will publish a guide on cooking brown basmati soon!
• Steak: In Chinese restaurants, flank steak or skirt steak is most likely used. The meat is cut against the muscle line and then in strips perpendicular to the grain, which makes it more tender. You can use any cut you like, with ribeye and sirloin steak being quite expensive choices for such an easy and straightforward dish. When I plan to cook this, I shop for beef stir-fry strips—they are great for this recipe!
• Dark Soy Sauce: I like to use it for marination purposes as it is thicker and stronger, so you will need less of it.

♻️ Substitutions And Variations

• Stir Fry Oil: You can find it in most grocery stores either in the oils aisle or the Asian one. It is made with a blend of sunflower oil and sesame oil, and flavored with ginger and garlic extract. If you find it, get it - it will change the way you cook fried rice, as it is incredibly balanced. If you can't find it, mix one teaspoon of sesame oil to one tablespoon of sunflower or canola oil.
• Pepper: For the beef marinade I like to use white pepper, however, if you don't have it, you can use black pepper instead. This is slightly stronger, so use half the amount.
• Worcestershire Sauce: I know this is not traditional, and it doesn't try to be. This recipe is a very simple one most people can prepare with condiments they have at home! Worcestershire sauce has a great savory, tangy and slightly sweet profile which works wonders with soy sauce, which is salty, earthy and a little bit bitter. Should you not have it, you can mix one tablespoon of apple cider vinegar or balsamic vinegar with one tablespoon of honey! If you don't have honey, use brown sugar instead.
• Ajinomoto: It enhances the umami flavor of the dish, and works especially well with the beef. If you don't have it or don't like using it, you can skip it, although the end result will differ.
• Add Vegetables: You can add your favorite fresh or frozen veggies to the recipe, just after the ginger and garlic. Good options are shredded white cabbage, carrots, or peas.

👩🏻‍🍳 How To Make (Step-By-Step)

1. Marinate the beef strips and allow to marinate for 30 to 45 minutes. [Picture 1]
2. Beat the eggs with some salt and pepper in a bowl.
3. In a wok, heat up a little oil on high heat. Cook the eggs until scrambled, then then from the pan and set aside. [Picture 2]

4. Fry the marinated beef until the meat is done to your liking. Once cooked, set it aside as well. [Picture 3]
5. Finally, sautee the minced garlic and ginger for about 30 seconds, or until the raw smell has gone.
6. Add the white part of the green onions and the beansprouts. Fry on high heat for one minute and a half to two minutes. [Picture 4]

7. Add the cold rice, cooked beef, and scrambled eggs.
8. Fry all the ingredients until thoroughly warmed up, and in the end, add the Ajinomoto.
9. Mix well once more and check for seasoning.
10. Sprinkle the green part of the green onions on top and serve hot with a little chili vinegar and a nice bowl of bok choy. [Picture 5]

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🍽️ Recipe

Easy Steak Fried Rice

Elle John

Delicious steak fried rice made with white rice, beef strips, eggs, and vegetables for the ultimate homemade takeaway. Simple steps, easy ingredients, maximum flavor!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Beef Marination 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Asian, Chinese

Servings 2 portions

Calories 604 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 2 cups Cooked Rice Cold
• ▢ 200 g Beef Strips
• ▢ 2 Eggs
• ▢ 1 tablespoon Stir Fry Oil
• ▢ 2 teaspoon Chopped Ginger
• ▢ 2 teaspoon Chopped Garlic
• ▢ 2-3 cups Beansprouts
• ▢ 2-3 Green Onions washed and sliced
• ▢ ½ teaspoon Ajinomoto
• ▢ Salt and Pepper to Taste

For the Steak Marinade

• ▢ 1 teaspoon Dark Soy Sauce
• ▢ 1 teaspoon Worcestershire Sauce
• ▢ 1 teaspoon Stir Fry Oil
• ▢ 1 teaspoon Cornstarch
• ▢ ¼ teaspoon Salt
• ▢ ½ teaspoon White Pepper Powder

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Instructions

 

• Marinate the beef strips with the corn flour, white pepper powder, salt, dark soy sauce, and Wrochestershire sauce. Mix well, if possible, using your hands. Allow the meat to marinate for 30 to 45 minutes.
• Beat the eggs with some salt and pepper in a bowl.
• In a wok or large skillet [or large non stick pan]heat up a little oil on high heat. Once it's hot, add the egg. Allow the egg to cook, and scramble it until thoroughly ready and the pieces separate well. Remove from the pan and set aside.
• Add a little more oil if necessary and heat up once more. Once ready, add the marinated beef and fry, mixing regularly, until the meat is done to your liking. I cooked my strips for four minutes. Once cooked, set it aside as well.
• Finally, add a little more oil if necessary and sautee the minced garlic and ginger for about 30 seconds, or until the raw smell has gone.
• Next, add the white part of the green onions and the beansprouts. Stir fry on high heat for one minute and a half to two minutes.
• Now, add the cold rice, cooked beef and scrambled eggs.
• Fry all the ingredients until thoroughly cooked and warm, and in the end add the ajinomoto.
• Mix well once more and check for seasoning, adjusting with more salt and pepper if necessary.
• Sprinkle the green part of the green onions on top and serve hot with a little chili vinegar and a nice bowl of bok choy.

Notes

• Cold Rice: This is crucial when making fried rice! Using chilled rice gives a firmer texture, prevents clumping, and allows better flavor absorption - plus, it is less likely to break! If you are planning to cook the rice in advance for this dish, here are my cooking guides on white jasmine rice and basmati rice: How to cook jasmine rice and How to cook basmati rice. If you are preparing the rice on the same day and don't have day old rice, then, once cooked, spread it out on a baking sheet and refrigerate until needed. You can use brown rice too - I will publish a guide on cooking brown basmati soon!
• Worcestershire Sauce: I know this is not traditional, and it doesn't try to be. This recipe is a very simple one most people can prepare with condiments they have at home! Worcestershire sauce has a great savory, tangy and slightly sweet profile which works wonders with soy sauce, which is salty, earthy and a little bit bitter. Should you not have it, you can mix one tablespoon of apple cider vinegar or balsamic vinegar with one tablespoon of honey! If you don't have honey, use brown sugar instead.
• Avoid Overcrowding: Cook the ingredients in batches to prevent overcrowding the wok or skillet, which can lead to steaming rather than frying.
• Storage: Steak fried rice is best eaten straight away, however, it can be stored and reheated. In the fridge, store in an airtight container for up to three days. You can freeze the fried rice for up to three months in a freezer-safe container. Allow the rice to thaw in the fridge overnight or in the microwave, and then reheat thoroughly with a little oil in a hot wok or non-stick pan.

Nutrition

Calories: 604kcalCarbohydrates: 52gProtein: 26gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 71mgSodium: 897mgPotassium: 567mgFiber: 3gSugar: 6gVitamin A: 148IUVitamin C: 18mgCalcium: 57mgIron: 7mg

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