Savory Beef Fried Rice
This restaurant-style, savory beef fried rice is even better than takeout! This foolproof recipe yields a delicious result every single time.
Equipment
- Wok I prefer cast-iron
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
For the meat
- 8 ounces (225g) thinly-sliced steak such as ribeye, flank, skirt, or sirloin
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon brown sugar
- ½ teaspoon baking soda
For the fried rice
- ½ tablespoon vegetable oil
- 1 medium shallot or onion, roughly chopped
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- 3 medium carrots small dice
- 2 cups (140g) green cabbage shredded or julienned
- 1 small bunch baby bok choy
- 2-3 cups (300-475g) day-old white rice cooked and refrigerated—do not use freshly-cooked rice!
- 1 cup (100g) green onions chopped
- 1 cup (140g) frozen green peas rinsed and drained
For the sauce
- 1 tablespoon Shaoxing wine substitue dry sherry or mirin
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- ½ tablespoon sesame oil
- ½ teaspoon white pepper
Step by Step Instructions
Step 1
- Whisk the ingredients for the marinade together, and add the sliced beef. Marinate for at least 90 minutes and up to 24 hours.Next, mix the sauce ingredients together, and set aside (the sauce can be refrigerated until ready to use). Proceed to the next step when you are ready to cook.
Step 2
- This dish comes together very quickly. Since you are cooking with high temperatures, you don't have much time between steps. Before I begin cooking, I always have my ingredients prepped and ready to go, separated for each step:
- -Equipment (wok, long-handled tongs; long handled wooden spoon or spatula)-Oil-Beef-Ginger, garlic, and onion-Carrots, cabbage, and baby bok choy-Rice-Green onions and peas
Step 3
- Heat the vegetable oil in a wok on high heat until very hot. Roll the pan to distribute the oil evenly throughout the bottom and sides of the pan.
Step 4
- Using a pair of long-handled tongs, carefully transfer the meat to the wok, sticking each piece to the sides of the pan and working your way down (this ensures that the meat will brown, not steam).Cook for 60-90 seconds or until nicely browned, then carefully turn the strips over and cook on the other side.
Step 5
- Add the onion, garlic, and ginger, and stir-fry for 1-2 minutes, mixing in the beef from the sides of the pan.
Step 6
- Add the carrot, cabbage, and baby bok choy and stir-fry for 2-3 minutes.
Step 7
- Add the rice, breaking up with a long-handled wooden spoon as needed, and stir-fry for 2 minutes. Add the sauce, and cook for another minute.
Step 8
- Add the green onion and peas and stir-fry for another minute. Taste, adjust for seasoning, and serve immediately.
