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A bowl of steak fried rice with beef, peas, carrots, scrambled egg, and chopped green onions.

Steak Fried Rice

Make restaurant-style steak fried rice right at home! Tender beef, fluffy rice, savory sauce, and eggs come together in one easy dinner.
Prep: 5 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 4 servings
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Ingredients
  

  • 12 ounces top sirloin steak
  • 3 tablespoons reduced sodium soy sauce divided
  • 2 tablespoons canola oil or grapeseed or avocado oil divided, plus additional as needed
  • 1 tablespoon cornstarch
  • 3 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • ¼ teaspoon ground black pepper
  • 1 (10- to 12-ounce) bag frozen peas and carrots, thawed
  • 1 tablespoon minced garlic about 3 cloves garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon unsalted butter
  • 3 ½ cups leftover COLD cooked rice
  • 1 bunch green onions thinly sliced divided
  • 3 large eggs

Instructions
 

  • Thinly slice the steak across the grain into ¼-inch-thick strips. Cut the strips crosswise into bite-size pieces (about 1 inch long).
  • In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon canola oil, and the cornstarch. Add the beef, toss, and let sit at least 15 minutes to tenderize (30 minutes is even better).
    Raw marinated beef chunks in a white bowl on a light textured surface.
  • In a separate bowl, stir together the oyster sauce, sesame oil, black pepper, and remaining 1 tablespoon soy sauce.
    Clear glass measuring cup with dark fried rice sauce and visible pepper specks on a light textured surface.
  • In a wok or similar large nonstick skillet, heat ½ tablespoon canola oil over medium-high heat. Add half of the marinaded beef, arranging the slices so they do not overlap. Cook on the first side until browned, about 1 minute, then use tongs to flip to the other side and cook 1 minute more. This part goes fast! Essentially, by the time you get the pieces arranged in the skillet, it will already be time to flip the first pieces you laid down. With tongs, transfer to a plate.
    Chunks of browned beef sizzling in oil inside a black wok on a light-colored surface.
  • Add the second half of the beef and brown on both sides just as you did the first half, then transfer to the plate.
  • Add the remaining ½ tablespoon canola oil to the skillet. Stir in the peas and carrots, garlic, and ginger. Cook and stir until the vegetables are heated through and the garlic is super fragrant, about 1 minute.
    Sliced carrots and green peas being stir-fried in a black wok on a light-colored surface.
  • Add the butter, rice, and half of the green onions. Stir to coat the rice in the butter and oil, breaking up any clumps.
    A black skillet filled with fried rice, peas, and carrot strips on a light-colored surface.
  • Once the rice is coated, move it to one side of the pan. Break the eggs into the open space. With a rubber spatula or wooden spoon, scramble them, then let cook undisturbed. Once the eggs are nearly cooked through, stir them into the rice, breaking them into pieces.
    A wok with fried rice, carrots, peas on one side and three raw eggs on the other side, ready to be mixed.
  • Add the reserved steak (along with any juices that have collected on the plate). Stir in the sauce, evenly distributing the ingredients and making sure everything is nicely coated. Sprinkle the remaining green onions over the top. Taste and adjust seasoning as desired. Enjoy hot.
    A wok filled with fried rice, peas, carrots, and scrambled eggs on a light-colored surface.

Notes

  • Adapted from my Pork Fried Rice
  • TO STORE: Refrigerate in an airtight container for up to 4 days.
  • TO REHEAT: Warm in a skillet over medium heat or microwave until heated through.
  • TO FREEZE: Freeze for up to 2 months. Thaw overnight before reheating.

Nutrition

Serving: 1(of 4)Calories: 533kcalCarbohydrates: 54gProtein: 31gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 197mgSodium: 938mgPotassium: 638mgFiber: 4gSugar: 0.5gVitamin A: 3950IUVitamin C: 9mgCalcium: 89mgIron: 3mg
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