Steak Fried Rice
This steak fried rice recipe combines tender steak, crisp veggies, and leftover rice in a garlicky homemade stir-fry sauce. Skip Chinese takeout and have this easy dinner on the table in 30 minutes!
Servings: 4
Ingredients
For the sauce
- ¼ cup soy sauce
- 2 tablespoons beef broth
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon sweet chili sauce
- 1 teaspoon toasted sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon chili flakes or red pepper flakes
For the eggs
- 2 eggs
- ¼ teaspoon salt
- 1 tablespoon butter
For the steak
- 1 ½ tablespoons vegetable oil
- 1 pound flank steak thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
For the fried rice
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 cups frozen peas and carrots
- 2 cups cooked rice it’s best if it’s day-old
- 3 scallions sliced (just the greens)
Instructions
- Make the sauce. In a bowl, whisk together the soy sauce, beef broth, honey, rice wine vinegar, sweet chili sauce, sesame oil, ground ginger, and chili flakes. Set aside.
- Cook the eggs. In a separate mixing bowl, whisk the eggs together with the salt. Melt the butter over medium heat in a large, heavy-bottomed skillet or wok. Pour the eggs into the pan and swirl them around the pan. Let them cook for 30 seconds before folding them over themselves repeatedly with a rubber spatula until cooked through. Transfer the eggs to a cutting board, roughly chop them, and set aside.
- Cook the beef. Heat the vegetable oil in the same pan over medium-high heat. Add the beef, season with salt and pepper, and saute for a minute or just until browned on all sides. With a slotted spoon, transfer the beef to a plate and set aside.
- Saute the veggies. Add the onion to the pan and saute for 2 minutes or until translucent. Add the garlic and saute for 15 seconds or until fragrant. Stir in the peas and carrots.
- Fry the rice. Add the rice to the pan with the veggies and toast it slightly, breaking up any clumps as you go.
- Put it all together. Return the beef to the pan along with the eggs and the sauce. Saute until the sauce has evaporated a bit and the beef is cooked to your liking.
- Serve. Serve warm garnished with the greens of the scallions.
Nutrition
Serving: 8ounces | Calories: 457kcal | Carbohydrates: 41g | Protein: 34g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1477mg | Potassium: 707mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6982IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 4mg
