Bring the irresistible flavors of restaurant-style beef fried rice to your kitchen with this quick and easy recipe! Packed with tender steak, perfectly seasoned rice, and a medley of colorful veggies, this dish is a complete meal in itself. A homemade sauce made with soy sauce, beef broth, and a touch of honey adds a savory depth that will have everyone coming back for seconds. Let’s get started on this delicious, budget-friendly dinner that’s perfect for any night of the week.
Ingredients:
Rice:
- 1 cup uncooked white long-grain rice (see notes)
- 2 cups chicken broth
Sauce:
- 1/4 cup soy sauce
- 1/4 cup beef broth (see notes)
- 1 tablespoon honey (or substitute with brown sugar)
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
Stir Fry:
- 3/4 lb. strip steak (or substitute with skirt, flank, or sirloin steak)
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 eggs, whisked well
- 1-2 tablespoons peanut oil (can substitute with olive or canola oil)
- 1/2 cup dry white wine (see notes)
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 3/4 cup frozen peas
- 3/4 cup frozen carrots
- 3-4 green onions, diced
Instructions:
- Prepare the Rice : Cook the rice by bringing the chicken broth to a boil in a medium pot. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
- Mix the Sauce : In a small bowl, whisk together soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger. Set the sauce aside for later use.
- Cook the Steak : Pat the steak dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add the butter. Sear the steak for 3-4 minutes on each side until medium-rare (or your preferred doneness). Remove from the skillet and let it rest for 5 minutes before slicing it into thin strips.
- Scramble the Eggs : Reduce the heat to medium and add a bit of peanut oil to the skillet. Pour in the whisked eggs and scramble them until just set. Remove and set aside.
- Stir-Fry the Veggies : Add a splash of peanut oil to the skillet and pour in the white wine to deglaze the pan. Add the minced garlic and diced onion. Stir-fry for 2 minutes until fragrant. Toss in the frozen peas and carrots. Cook for another 3-4 minutes, stirring occasionally.
- Combine Everything : Add the cooked rice to the skillet and stir to combine with the veggies. Drizzle the sauce evenly over the rice, stirring to coat. Return the scrambled eggs and sliced steak to the skillet. Toss everything together and cook for 2-3 more minutes until heated through.
- Garnish and Serve : Sprinkle the diced green onions over the fried rice and serve hot. Enjoy your homemade beef fried rice!
Conclusion:
This Savory Beef Fried Rice is a flavorful, hearty meal that’s ready in under an hour. It’s perfect for busy weeknights or as a crowd-pleasing dish for gatherings. Packed with protein, vibrant veggies, and aromatic spices, this recipe proves that you don’t have to go out to enjoy restaurant-quality fried rice. Give it a try and impress your family and friends with your culinary skills!
Savory Beef Fried Rice: A Restaurant-Style Weeknight Meal
A quick and satisfying beef fried rice recipeloaded with tender steak, seasoned rice, colorful vegetables, and a richhomemade sauce. Perfect for weeknight dinners or meal prep.
Ingredients
Rice:
- 1 cup uncooked white long-grain rice see notes
- 2 cups chicken broth
Sauce:
- 1/4 cup soy sauce
- 1/4 cup beef broth see notes
- 1 tablespoon honey or substitute with brown sugar
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil optional
- 1/8 teaspoon ground ginger
- 3/4 lb. strip steak or substitute with skirt, flank, or sirloin steak
- Salt and pepper to taste
- 1 tablespoon butter
Stir Fry:
- 2 eggs whisked well
- 1-2 tablespoons peanut oil can substitute with olive or canola oil
- 1/2 cup dry white wine see notes
- 3 cloves garlic minced
- 1 small yellow onion finely diced
- 3/4 cup frozen peas
- 3/4 cup frozen carrots
- 3-4 green onions diced
Instructions
- Prepare the Rice : Cook the rice by bringing the chicken broth to a boil in a medium pot. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
- Mix the Sauce : In a small bowl, whisk together soy sauce, beef broth, honey, hot sauce, sesame oil, and ground ginger. Set the sauce aside for later use.
- Cook the Steak : Pat the steak dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add the butter. Sear the steak for 3-4 minutes on each side until medium-rare (or your preferred doneness). Remove from the skillet and let it rest for 5 minutes before slicing it into thin strips.
- Scramble the Eggs : Reduce the heat to medium and add a bit of peanut oil to the skillet. Pour in the whisked eggs and scramble them until just set. Remove and set aside.
- Stir-Fry the Veggies : Add a splash of peanut oil to the skillet and pour in the white wine to deglaze the pan. Add the minced garlic and diced onion. Stir-fry for 2 minutes until fragrant. Toss in the frozen peas and carrots. Cook for another 3-4 minutes, stirring occasionally.
- Combine Everything : Add the cooked rice to the skillet and stir to combine with the veggies. Drizzle the sauce evenly over the rice, stirring to coat. Return the scrambled eggs and sliced steak to the skillet. Toss everything together and cook for 2-3 more minutes until heated through.
- Garnish and Serve : Sprinkle the diced green onions over the fried rice and serve hot. Enjoy your homemade beef fried rice!