Uploaded September 2024 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/beef-steak-fried-rice
Steak Fried Rice is a bit special because it's rare to see fried rice made with juicy bites of beef! With marinated, tenderised beef pieces "sizzled" until golden, this is an excellent recipe to make with economical cuts like sizzle steak, minute steak, and pre-cut stir fry strips. Enjoy! - N x ❤️
“Sizzling beef” steak fried rice
300g/ 10 oz rump beef* (US: top sirloin) sliced into small thin pieces (3-5mm / 0.2" thick, ~1.5cm / 0.6" squares)
TENDERISING BEEF MARINADE - mix:
1/2 tsp dark soy sauce (sub light or regular soy)
2 tsp oyster sauce
2 tbsp water
1 garlic clove
1/4 tsp sugar (any)
3/8 tsp baking soda (bi-carbonate soda) (ie 1/4 teaspoon HEAPED)
FRIED RICE:
2 1/2 tbsp canola or peanut oil, separated
4 green onion stems, cut into 1.25 cm / 1/2″ lengths, white part separated from green part
2 garlic cloves, finely minced
520g/ 1 lb (4 cups) cooked, day-old long grain white rice,(or other white rice)
200g/7 oz green beans, cut into 1.25 cm pieces (~ 2 heaped cups), sub other veg or frozen diced veg
SAUCE - mix:
2 tbsp fish sauce
1 1/2 tbsp oyster sauce
1/2 tsp sugar (any type)
SCRAMBLED EGG - whisk:
2 eggs + 1/2 tsp sesame oil + pinch of salt and pepper
1. Toss beef with marinade, set aside 1 hour (up to 24 hrs fine). Heat 2 tbsp oil in large non-stick pan over high heat. Cook beef for 1 min until surface sealed, add white part of green onions and beams, cook until beef is lightly caramelised. Add garlic, cook for another 20 sec.
2. Add rice then sauce, toss until rice is toasty, ~2 min. Push to the side, add 1/2 tbsp oil in cleared space, swirl to spread, scramble egg. Toss egg and green part of green onion through rice, serve!
* Other beef cuts:
- Thin sizzle steak, minute steak , sandwich steak, pre-cut beef stir fry strips, round steal – 4 hrs marinade mimimum, preferably 24 hrs.
- Sirloin/porterhouse (New York strip), t-bone, flank, skirt, hanger, bavette – excellent! 1 hour marinade
- Scotch (rib-eye) and tenderloin – pricier, so unnecessary, but you can if you want. 1 hr marinade.
Recipe ⬇️ or PRINT: recipetineats.com/beef-steak-fried-rice
Steak Fried Rice is a bit special because it's rare to see fried rice made with juicy bites of beef! With marinated, tenderised beef pieces "sizzled" until golden, this is an excellent recipe to make with economical cuts like sizzle steak, minute steak, and pre-cut stir fry strips. Enjoy! - N x ❤️
“Sizzling beef” steak fried rice
300g/ 10 oz rump beef* (US: top sirloin) sliced into small thin pieces (3-5mm / 0.2" thick, ~1.5cm / 0.6" squares)
TENDERISING BEEF MARINADE - mix:
1/2 tsp dark soy sauce (sub light or regular soy)
2 tsp oyster sauce
2 tbsp water
1 garlic clove
1/4 tsp sugar (any)
3/8 tsp baking soda (bi-carbonate soda) (ie 1/4 teaspoon HEAPED)
FRIED RICE:
2 1/2 tbsp canola or peanut oil, separated
4 green onion stems, cut into 1.25 cm / 1/2″ lengths, white part separated from green part
2 garlic cloves, finely minced
520g/ 1 lb (4 cups) cooked, day-old long grain white rice,(or other white rice)
200g/7 oz green beans, cut into 1.25 cm pieces (~ 2 heaped cups), sub other veg or frozen diced veg
SAUCE - mix:
2 tbsp fish sauce
1 1/2 tbsp oyster sauce
1/2 tsp sugar (any type)
SCRAMBLED EGG - whisk:
2 eggs + 1/2 tsp sesame oil + pinch of salt and pepper
1. Toss beef with marinade, set aside 1 hour (up to 24 hrs fine). Heat 2 tbsp oil in large non-stick pan over high heat. Cook beef for 1 min until surface sealed, add white part of green onions and beams, cook until beef is lightly caramelised. Add garlic, cook for another 20 sec.
2. Add rice then sauce, toss until rice is toasty, ~2 min. Push to the side, add 1/2 tbsp oil in cleared space, swirl to spread, scramble egg. Toss egg and green part of green onion through rice, serve!
* Other beef cuts:
- Thin sizzle steak, minute steak , sandwich steak, pre-cut beef stir fry strips, round steal – 4 hrs marinade mimimum, preferably 24 hrs.
- Sirloin/porterhouse (New York strip), t-bone, flank, skirt, hanger, bavette – excellent! 1 hour marinade
- Scotch (rib-eye) and tenderloin – pricier, so unnecessary, but you can if you want. 1 hr marinade.
