Beef Fried Rice Bowl (Print Format)
Savory rice tossed with tender beef, colorful vegetables, and fluffy eggs in a flavorful sauce.
# Ingredients:
→ Rice
01 -
1 cup uncooked white long grain rice
02 -
2 cups chicken broth
→ Sauce
03 -
¼ cup soy sauce
04 -
¼ cup beef broth
05 -
1 tablespoon honey
06 -
1 teaspoon hot sauce
07 -
½ teaspoon sesame oil
08 -
⅛ teaspoon ground ginger
→ Stir Fry
09 -
¾ lb strip steak
10 -
Salt and pepper, to taste
11 -
1 tablespoon butter
12 -
2 eggs, whisked well
13 -
1-2 tablespoons peanut oil
14 -
½ cup dry white wine
15 -
3 cloves garlic, minced
16 -
1 small yellow onion, finely diced
17 -
¾ cup frozen peas
18 -
¾ cup frozen carrots
19 -
3-4 green onions, diced
# Steps:
01 -
Add 2 cups chicken broth to a medium pot and bring to a boil. Add the rice, submerge it, and bring back to a boil. Cover, lower heat to a simmer, and steam for 15 minutes. Check for doneness and cook 5 more minutes if necessary. Spread the cooked rice on a tray to cool completely, or refrigerate overnight for crispier fried rice.
02 -
Combine sauce ingredients and set aside. Pound the beef with a meat tenderizer for tenderness. Trim fat, slice thin against the grain, and cut into pieces about 1.5 inches long. Marinate in 2 tablespoons of sauce and set aside.
03 -
Melt butter over medium-low heat. Add whisked eggs and cook until just set. Remove and set aside.
04 -
Heat oil in a wide skillet over medium-high heat. Season beef with salt and pepper, then sear for 3-4 minutes per side until cooked through. Remove and set aside. Deglaze the skillet with wine, scraping the bottom, and reduce liquid by half. Add onions and garlic, cook for 2-3 minutes. Stir in peas and carrots, cooking for 1 minute. Toss in the chilled rice and remaining sauce over medium-high heat, stir continuously for 3 minutes until liquid is absorbed. Lower heat to medium, add beef, eggs, and green onions, and mix thoroughly. Serve warm.
# Tips:
01 -
Using chilled rice or rice prepared the day before yields crispier fried rice.