Beef Fried Rice

5 from 2 votes

Make Beef Fried Rice that is full of juicy flank steak, crisp veggies, soy-sesame sauce stir-fried with rice for a 20-minute one-pan dinner that everyone will love!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Author: Carrie Barnard

Cost: $10.49, $2.62 per Serving

Ingredients

2 tablespoon vegetable oil divided
3 large eggs lightly beaten
8 ounces Flank Steak diced into small pieces
1 cup frozen peas and diced carrots blend
3 cloves garlic minced or 1 Tablespoon minced garlic
4 cups cooked rice cooled
1 tablespoon sesame oil
3 tablespoon soy sauce
½ teaspoon salt
½ teaspoon pepper
Sliced Green Onions for garnish
Sesame Seeds for garnish

Instructions

Heat half of the vegetable oil in a large skillet over medium-high heat.
Add the beaten eggs and scramble until fully cooked. Transfer to a plate and set aside.
Add the remaining vegetable oil to the same skillet. Add the flank steak and cook over high heat for 2–3 minutes per side, until seared and cooked through. Transfer to a plate and set aside.
Add the peas and carrots to the skillet. Cook over medium-high heat for about 2 minutes, until tender and lightly browned.
Add the garlic and cook for 1–2 minutes, until fragrant.
Stir in the cooked, cooled rice. Break it apart with a spatula and cook for 3–5 minutes, until it begins to brown slightly.
Add the soy sauce, sesame oil, salt, and pepper. Stir until evenly combined.
Return the steak and eggs to the skillet. Gently stir everything together and cook for 1 minute, until heated through.
Serve warm, topped with green onions and sesame seeds.

Video

Notes

I find that it’s best to use leftover rice for this recipe. Make sure that the rice is cold as it’s easier to sauté on the skillet when it’s cold.

Refrigerate any leftovers in an airtight container for up to 5 days.

Generally, I use flank steak for this recipe, but you can use diced round steak, sirloin steak or diced chuck roast instead if you prefer.

Nutrition