Beef Fried Rice
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!
Servings: 4
Cost: $10.49, $2.62 per Servings
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
- In a large skillet, heat 1 tablespoon vegetable oil over medium high heat. Add 3 large lightly beaten eggs and scramble them until they are fully cooked. Remove them from the pan to a separate plate.
- Add the remaining 1 tablespoon vegetable oil to the same pan and heat over medium high heat. Add 8 ounces diced flank steak and cook on high heat for 2-3 minutes per side until the outside of the steak is seared and the steak is cooked through. Remove the steak from the pan to a separate plate.
- Add 1 cup frozen peas and diced carrots blend to the pan and sauté for approximately 2 minutes on medium high heat until tender and slightly browned. Add 3 minced garlic cloves and cook for 1-2 minutes until fragrant.
- Stir in 4 cups cooked and cooled rice. Break it up with a spatula and cook it in the skillet for 3-5 minutes until the rice starts to brown slightly.
- Drizzle 3 tablespoons soy sauce and 1 tablespoon sesame oil on top of the rice. Stir in ½ teaspoon salt and ½ teaspoon pepper, then mix everything into the rice.
- Add the cooked steak and scrambled eggs back to the pan and gently stir them into the rice mixture. Let it cook for 1 minute to heat through.
- Serve warm topped with the green onions and sesame seeds. Enjoy!
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
Calories: 452kcal | Carbohydrates: 50g | Protein: 23g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 1151mg | Potassium: 403mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 3504IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 3mg
