Description
This delicious Beef Fried Rice recipe is quick, easy, and full of flavors!
Ingredients
Scale
- 3 cups cooked day-old rice
- 1 lb thinly sliced beef (sirloin, flank steak, or beef tenderloin)
- 2–3 large eggs
- 3 cloves fresh garlic (minced)
- 1 yellow onion (finely diced)
- 1 cup mixed frozen vegetables (peas, carrots, corn)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon non-alcoholic mirin alternative (optional)
- 1 tablespoon sesame oil
- 2–3 tablespoons high heat cooking oil (vegetable, canola, or peanut)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha
- 1 tablespoon honey or granulated sugar
- 1 tablespoon rice vinegar or lime juice
- 2 green onions (sliced thinly)
- 2 tablespoons toasted sesame seeds
Instructions
- Thinly slice your beef against the grain. In a small bowl, toss the beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of sesame oil. Set aside to marinate for at least 15-20 minutes while you prep everything else.
- In a medium bowl, combine the mayonnaise, sweet chili sauce, Sriracha, honey (or sugar), and rice vinegar (or lime juice). Whisk until completely smooth and well combined. Taste and adjust to your liking.
- Heat 1 tablespoon of cooking oil in a large wok or a very large skillet over medium-high heat. Pour in your lightly beaten eggs and scramble them until just set but still soft. Remove the eggs from the wok and set them aside on a plate.
- Add another tablespoon of cooking oil to the hot wok. Once shimmering, add the marinated beef in a single layer. Sear for 1-2 minutes per side until nicely browned but still tender. Remove the beef from the wok and set aside with the eggs.
- Add 1-2 more tablespoons of cooking oil to the wok. Toss in the diced onion and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another minute until aromatic. Stir in the mixed frozen vegetables and cook for 3-5 minutes until heated through.
- Push the vegetables and aromatics to one side of the wok. Add the cold day-old rice to the empty side, breaking up any clumps. Let the rice sit undisturbed for a minute or two, then begin to stir-fry, tossing it with the vegetables for 5-7 minutes.
- Make a well in the center of the rice. Pour in the remaining soy sauce, oyster sauce, and the non-alcoholic mirin alternative (if using). Stir these sauces into the rice until everything is evenly coated.
- Return the cooked beef and scrambled eggs to the wok with the fried rice. Toss gently to combine all the ingredients.
- Pour about 3/4 of your prepared Bang Bang sauce over the fried rice. Toss vigorously but gently until everything is beautifully coated in the sauce.
- Remove the wok from the heat. Drizzle with 1/2 teaspoon of toasted sesame oil and give it one final toss. Serve immediately, garnished with sliced green onions and a sprinkle of toasted sesame seeds.
Notes
- This dish is great for using up leftover rice.
- You can customize the sauce to your taste by adjusting the sweetness and spice level.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 700
- Sugar: 8g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg