Beef Fried Rice

This Beef Fried Rice is a delicious and hearty meal that’s perfect for a quick weeknight dinner. Loaded with tender strips of sirloin or flank steak, vibrant peas and carrots, and fluffy scrambled eggs, this dish is flavored with a rich blend of dark soy sauce, regular soy sauce, and a hint of oyster sauce. The result is a savory, umami-packed meal that’s both satisfying and easy to prepare. Whether you’re a novice cook or a seasoned chef, this recipe is sure to become a staple in your kitchen.

Ingredients

• 2 tablespoons dark soy sauce
• 2 tablespoons soy sauce or reduced sodium soy sauce
• 1 tablespoon oyster sauce (highly recommended but optional; use additional soy sauce if not using)
• 2 tablespoons vegetable or canola oil, plus more if needed
• 1 to 2 tablespoons toasted sesame oil*
• ½ to ¾ pound sirloin or flank steak, cut into 1/4-inch strips
• ½ cup white onion, diced small
• 1 ½ cups frozen peas and carrots
• 2 or 3 large eggs*
• 4 cups cooked rice***
• Scallions, thinly sliced; optional for garnishing

Instructions

1. Prepare the Sauce:

• In a small bowl, combine the dark soy sauce, regular or reduced sodium soy sauce, and optional but recommended oyster sauce. Stir to mix well and set aside.

1. Cook the Beef:

• In a large high-sided skillet (8 to 10 inches), heat the vegetable or canola oil and sesame oil over medium-high heat.
• Add the beef strips and cook, stirring and flipping frequently, until the beef is nicely charred and just cooked through, about 3 to 5 minutes.
• Remove the cooked beef with a slotted spoon and set aside on a plate. Do not drain the skillet.

1. Cook the Vegetables:

• In the same skillet, add the diced onion and cook for about 2 to 3 minutes, until it begins to soften.
• Add the frozen peas and carrots, stir, and cook for about 2 minutes, or until the vegetables have softened. Remove them with a slotted spoon and place on the plate with the beef.

1. Scramble the Eggs:

• Add the eggs to the skillet and scramble them for about 2 to 3 minutes. If needed, add a touch more vegetable or canola oil.
• Once scrambled, transfer the eggs to the plate with the rest of the cooked ingredients.

1. Cook the Rice:

• Add the cooked rice to the skillet, drizzling with a bit of vegetable or canola oil if desired. Let it sit undisturbed for about 2 minutes to allow it to sear slightly.

1. Combine and Serve:

• Stir the rice, then add back in the cooked beef, onions, peas, and carrots. Stir to combine.
• Evenly drizzle with the soy and oyster sauce mixture and cook for about 2 minutes, or until everything is warmed through.
• Optionally garnish with sliced scallions and serve immediately. If desired, drizzle with additional soy sauce for extra flavor.

1. Storage:

• Extra beef fried rice can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months.

Tips

• Rice: For best results, use day-old cooked rice. Freshly cooked rice can be too moist and may become mushy.
• Meat: Thinly slicing the beef ensures it cooks quickly and evenly. Freezing the meat for about 15 minutes can make it easier to slice.
• Vegetables: Feel free to add other vegetables like bell peppers, snap peas, or corn to customize the dish to your liking.
• Sesame Oil: The toasted sesame oil adds a rich, nutty flavor. Adjust the amount to taste.
• Oyster Sauce: While optional, the oyster sauce adds a deep, savory flavor that enhances the overall taste of the dish.

Enjoy this flavorful Beef Fried Rice as a main dish or a hearty side. It’s a great way to use up leftover rice and transform it into a mouthwatering meal!