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Scooping Steak Fried Rice out of wok.
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Steak Fried Rice

This steak fried rice is as easy as it is delicious! The tender bites of steak sets it apart from your typical fried rice. It's next-level delicious!
Prep Time10 minutes
Cook Time10 minutes
Marinade Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Asian
Keyword: Beef Fried Rice, Steak Fried Rice
Servings: 6
Calories: 346kcal
Author: Erica Walker

Equipment

  • 1 wok or large skillet

Ingredients

  • 3 cups cooked, cold Jasmine rice (day-old is best)
  • 1 pound top sirloin
  • ¼ cup oyster sauce
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 3 cloves garlic
  • 3 tablespoons cornstarch
  • 4 tablespoons vegetable oil or avocado oil, divided
  • ½ yellow onion finely diced (about 1/3 cup)
  • 2 cloves garlic
  • 1 cup carrots and peas (frozen bag of peas and carrots combined)
  • 2 eggs beaten
  • 1 tablespoons oyster sauce
  • 2 teaspoons soy sauce (or to taste)
  • ¼ teaspoon white pepper

Instructions

  • Prepare for this meal ahead of time by cooking the rice a day before and allowing it to cool in the fridge overnight.
    Dish of cooked white rice.
  • Cut steak into small cubes (about 1/2” or slightly smaller) and place in a Ziplock bag. Combine oyster sauce, garlic, and soy sauce in a small bowl and pour over the steak.
    Ziplock bag with cut up steak and marinade.
  • Press around the outside of the bag to evenly distribute the marinade. Press the air out of the bag, seal, and place in the fridge for about 30 minutes. Remove from the fridge and allow to come to room temperature (about 15-20 minutes).
    Steak and marinade in a ziplock bag.
  • Place cornstarch in a shallow dish and set aside. Remove the steak from the marinade and toss in the cornstarch. 
    Steak covered in corn starch.
  • Heat 2 tablespoons oil in a skillet or wok and heat over medium-high heat. When oil is hot and shimmery, add steak in a single layer along the bottom. Make sure it is spread out evenly. Cook for 1-2 minutes and then flip the steak to the other side and cook for another minute. After it has cooked on both sides, stir it all around for another 15-20 seconds, stirring constantly to get even cooking. Remove from the pan and place in a bowl covered with foil. Set aside.
    Cooked steak pieces in a wok.
  • Add remaining oil to the pan and heat over medium-high heat until oil is hot again. Add onion and sauté until onions become transparent. Add garlic and sauté for another minute. Add frozen carrot and peas mixture and sauté until the vegetables become soft and cooked through.
    Cooked vegetables and onion in a wok.
  • Add beaten eggs to the pan and allow to cook, undisturbed until the eggs start to bubble up and cook on the bottom. Gently stir the eggs until they are completely cooked through. 
    Vegetables and cooked egg in a wok.
  • Add rice a little at a time, breaking apart clumps as you add it. It should be nice and dry from cooling overnight in the fridge. Stir constantly while combining it with the eggs and veggies in the pan. Once all the rice is added continue to stir and flip the rice over until the rice becomes hot. If you find that the rice is sticky, you can try adding a little more oil to the pan or cook on a higher heat. Combine 1 tablespoon oyster sauce, 2 teaspoons soy sauce and white pepper and pour evenly over the rice. Stir until combined.
    Sauce over rice in a wok.
  • Add cooked steak to the pan and sauce another minute or two. Serve hot.
    Wok of Steak Fried Rice.

Video

Nutrition

Calories: 346kcal | Carbohydrates: 32g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 877mg | Potassium: 410mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2296IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg