Simmering Saturdays Sizzling Beef Steak Fried Rice
Sizzling 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, tenderized 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.
Ingredients
- 10 oz rump beef steak (US: top sirloin) sliced into small thin pieces
TENDERIZING BEEF MARINADE:
- 1/2 tsp dark soy sauce (can substitute with regular or light soy sauce)
- 2 tsp oyster sauce (can substitute hoisin sauce)
- 2 tbsp water
- 1 garlic clove
- 1/4 tsp sugar (any)
- 3/8 tsp baking soda (ie 1/4 teaspoon HEAPED) (This is a Chinese restaurant trick to tenderize beef)
FRIED RICE:
- 2 1/2 tbsp canola or peanut oil, separated
- 4 green onion stems, cut into small pieces, white part separated from green part
- 2 garlic cloves, finely minced
- 1 lb (4 cups) cooked, day-old long grain white rice, (or other plain rice), refrigerated overnight
- 7 oz green beans, cut into small pieces (2 heaped cups)
FRIED RICE SAUCE:
- 2 tbsp fish sauce (can substitute with soy sauce)
- 1 1/2 tbsp oyster sauce
- 1/2 tsp sugar (any type)
SCRAMBLED EGG:
- 2 eggs
- 1/2 tsp sesame oil
- Pinch of salt and pepper (preferably white, but black ok)
INSTRUCTIONS
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Marinade & tenderize beef – Mix the marinade ingredients in a bowl then add the beef and toss well. Set aside for 1 hour (up to 24 hours).
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Sauce – Mix the Sauce ingredients. Set aside.
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Whisk the Scrambled Egg ingredients. Set aside.
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Sizzle beef – Heat 2 tablespoons of oil in a large non-stick pan over high heat. Add the beef and cook for 2 minutes until the surface is sealed. Add the garlic, white part of the green onion and beans. Cook for another 1 minute until the beef is caramelized, stirring constantly so it doesn’t catch and burn.
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Rice and sauce – Add the rice and sauce. Toss for a good 1 1/2 – 2 minutes to give the rice a chance to get toasty.
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Scramble egg – shove all the rice to one side and shift the pan so the empty space is set over the flame. Add the remaining 1/2 tablespoon oil and spread. Pour the egg, swirl, give it 10 seconds to partially set then do lazy swirls with your spatula to scramble it softly. Once mostly cooked, quickly (but gently!) toss it though the rice.
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Serve – Add the green part of the green onion and toss through. Divide between bowls and enjoy!
NOTE: Use pan rather than wok – Reason is that this is a big-batch of fried rice that will serve 4 as a meal. Too much to cook in a wok in one go, the rice and beef will just “stew” and get sweaty instead of caramelized and toasty.
Recipe courtesy of RecipeTin Eats
