Steak Fried Rice

How it comes together

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The Ingredients

Always have your ingredients prepped beforehand because stir fries happen so fast. Here are the ingredients you need for Steak Fried Rice.

• Steak: We used flank steak for this recipe, but you can use any beef or leftover steak you have on hand. Most cuts of steak would work.
• Olive Oil: For searing the beef and sautéing the aromatics. You can also use vegetable oil, canola oil, or any neutral oil.
• Eggs: Use large egss for extra protein.
• Frozen Mixed Vegetables: Using frozen mixed veggies is so easy, and we always have some in the freezer. However, you could also add whatever leftover vegetables you have in the fridge to your Steak Fried Rice.
• Green Onions AKA Scallions: For flavor and color.
• Garlic and Ginger: We mince fresh garlic and ginger using a Microplane zester/grater. But you could totally use garlic or ginger paste, or store-bought minced garlic. Remember, we are working on keeping this SIMPLE.
• Cooked Rice: Having already cooked cold white rice is great because you can just transform it into fried rice or enjoy it with curries, veggies, etc. For this recipe, we used Jasmine Rice. Any day-old or leftover rice you have on hand would work. You could also cook some rice and spread it on a baking sheet to cool, to make this recipe. Fresh rice might clump up while stir-frying so it’s best to cool it first.
• Soy Sauce: Use low-sodium soy sauce if you worry about sodium. We used regular.
• Sesame Oil: Finishing Steak Fried Rice with sesame oil lends a nutty flavor to the fried rice!

Apart from those ingredients, you’ll need a large wok or skillet for making the stir fry.

For the full list of ingredients with measurements, check out the recipe card below.

It is best to use day-old rice for fried rice as it has a firmer texture but you could still use freshly cooked rice. After cooking the rice, spread it on a sheet pan to remove the steam so the rice cools down and hardens up quickly.

How it comes together

Here is how to make satisfying Fried Rice With Steak.

1. Season and sear the steak cut into bite-sized thin slices in a little oil on medium-high heat to the desired doneness. Remove from pan and transfer to a small bowl.
2. Scramble eggs and remove from pan.
3. Sauté ginger, garlic, and green onions.
4. Add rice and soy sauce and fry until rice is completely heated through.
5. Add back beef and eggs and toss to combine.
6. Add sesame oil and toss to combine,

Serve Steak Fried Rice warm as is or with your favorite toppings. This fried rice is a complete meal, but you can serve it with some sautéed bok choy. The rice tastes even better the next day!

Always use a hot wok for fried rice and stir-fries. So no low heat here. Medium-high to high heat is preferred.

For a simpler rice recipe, check out us Garlic Herb Rice.

Other ways

• Spicy – Add red pepper flakes when sautéing the ginger and garlic to make it spicy. Add some white pepper for more depth of flavor.
• Different Proteins – Swap the beef for chicken, pork, or even fish, as it suits your preference.
• Different Veggies – Add various vegetables from your fridge to the fried rice. Fresh vegetables, such as bell peppers, would work well. This is a great way to clean up the fridge!
• Rice – Feel free to use any rice varieties you have on hand. Brown rice, jasmine rice, basmati rice or another long-grain rice will all work well here.
• Asian Sauces – Adding Asian sauces like hoisin sauce or oyster sauce will add flavor to your fried rice. You could also add yum yum sauce to your steak fried rice. Another tip is to use dark soy sauce in place of regular.

Also, check out this one-pot Beef Fried Rice and this easy Chicken Stir Fry. Love steak? Check out our Steak and Scrambled Eggs.

Cook notes

• Equipment: We love using our large wok for stir-fries, including this Steak Fried Rice because it has a large surface for stir-frying. If you don’t have a wok, use any large skillet or pot you have on hand. A cast iron skillet is also great for fried rice.
• Storage: Store leftover fried rice in an airtight container in the fridge for up to 3 days.

• Yield: 4 servings
• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Ingredients

Beef

• 1 pound flank steak, cut against the grain into thin slices
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper, or ground white pepper

Fried Rice

• 3 Tablespoons olive oil, divided
• 2 large eggs, lightly beaten
• 1 cup frozen mixed vegetables, carrots, peas, green beans and sweet corn
• 3 green onions, diced
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• ¼ teaspoon red pepper flakes, optional
• 4 cups cooked rice, we used Jasmine rice, see Note 2
• 2 Tablespoons soy sauce, or to taste
• 1 Tablespoon sesame oil

Method

1. Season beef. Place the beef, salt and white or black pepper into a medium mixing bowl. Toss well to combine.
2. Sear beef. Place one tablespoon of the olive oil into a wok. Let it heat up on medium-high heat for 1 minute. Add the beef in a single layer. Let cook on one side for 2-3 minutes until seared then flip the beef to the other side and let it cook while stirring the beef from time to time until cooked to desired doneness. Remove the beef from the pan. Some rendered fat from the beef will be left in the pan.
3. Scramble eggs. Add the beaten eggs to the wok with the rendered fat (using the fat to scramble the eggs). Let them set then stir the eggs to break them up and scramble them. Remove scrambled eggs from the wok and set aside.
4. Sauté aromatics. Add the remaining two tablespoons of olive oil to the pan. Let it heat up for 1 minute. Add the minced ginger and garlic and stir for 30 seconds. Add the mixed vegetables and cook for about 2 minutes. Add the green onions and stir for 30 seconds.
5. Add rice and soy sauce. Add the cooked rice to the pan and the soy sauce.
6. Fry rice. Stir the rice in the pan on high heat, combining it with the soy sauce. Keep stirring until the rice is completely heated through.
7. Add beef and eggs. Add the seared beef and scrambled eggs back to the pan. Toss everything to combine.
8. Add sesame oil. Drizzle the sesame oil over the rice then toss to combine. Turn off the heat.
9. Garnish and serve. Garnish with more sliced green onions and serve warm.