Delicious Steak Fried Rice: A Flavorful Weeknight Stir-Fry Everyone Will Love
Experience the ultimate fusion of tender, thinly sliced steak, vibrant vegetables like carrots and peas, and savory egg, all expertly stir-fried with perfectly seasoned rice. This Steak Fried Rice recipe is not just a meal; it’s a culinary journey that promises incredibly delicious results with every bite!
There’s something inherently comforting and exciting about Asian cuisine. The intricate balance of sweet, savory, and spicy notes, coupled with fresh ingredients, makes it a perennial favorite for many. Among the myriad of dishes, fried rice stands out as a beloved classic, offering a complete meal in a single pan. And when you elevate it with succulent steak, you get a dish that’s truly irresistible: Steak Fried Rice.
Our family, like many others, absolutely adores the rich and aromatic flavors characteristic of Asian fare. The unmistakable tang of soy sauce, the zing of fresh ginger, and of course, the deep, nutty aroma and taste of sesame oil are the cornerstones of so many incredible dishes. This combination creates a symphony of flavors that truly sets Asian cooking apart.
Discovering a New Favorite: The Inspiration Behind This Steak Fried Rice Recipe
This particular recipe for Steak Fried Rice was a delightful discovery made while exploring recipes from my assigned blog for the Secret Recipe Club. The blog, “Oh! You Cook!,” hosted by the talented Dena, introduced me to her fantastic rendition of this classic. Having a go-to Fried Rice recipe that we enjoy regularly, and even a unique Ginger & Basil Fried Rice, I was intrigued to try a steak-focused version. Fried rice, in its essence, is the ultimate one-pot meal – quick, satisfying, and incredibly versatile.
One of the many reasons to love fried rice is its convenience. It’s a perfect solution for busy weeknights, transforming simple ingredients into a hearty and flavorful dinner. We often pair it with a refreshing Asian salad or a crisp slaw to complete the meal. With this Steak Fried Rice, dinner is not just done, it’s done exceptionally well!
A Culinary Inspiration: Exploring “Oh! You Cook!”
Dena, the creative force behind “Oh! You Cook!”, offers an impressively vast collection of recipes. Browsing through her blog was an absolute pleasure, filled with culinary inspiration. For those seeking kosher recipes, Dena is an invaluable resource, even being the author of her own cookbook, The Everything Kosher Slowcooker Cookbook. However, as she wisely points out, her recipes transcend dietary preferences or religious affiliations; they are simply delicious and accessible to all. I’m personally eager to try her tantalizing Baked Chicken with Peaches and her refreshing Blackberry Salad, among many others.
Crafting the Perfect Steak Fried Rice: Our Personal Touches
While Dena’s original recipe was a fantastic starting point, I made a couple of minor adjustments to suit our preferences and scale. The most significant change was swapping vegetable oil for fragrant sesame oil, which truly enhances the authentic Asian flavor profile with its distinct nutty essence. Additionally, I scaled up the ingredients to generously serve six people, ensuring there was enough for everyone to enjoy, and perhaps even some delicious leftovers. My preparation steps were also slightly modified to align with my usual fried rice cooking rhythm, but rest assured, whether you follow the original or my adapted method, the delicious outcome remains the same. This Steak Fried Rice recipe is an absolute must-try for its vibrant flavors and satisfying simplicity. A huge thank you to Dena for sharing such a wonderful recipe!
The Secrets to Exceptional Fried Rice: Tips for Success
Making great fried rice is simpler than you might think, but a few key techniques can elevate your dish from good to extraordinary:
- Use Day-Old Rice: This is perhaps the most crucial tip. Leftover, cold rice that has been refrigerated overnight is drier and less sticky. This prevents it from clumping together and ensures each grain separates beautifully when stir-fried, resulting in that desirable fluffy texture. Freshly cooked rice is often too moist and tends to become mushy.
- High Heat is Your Friend: A wok or a large, heavy-bottomed skillet heated to a high temperature is essential for stir-frying. High heat ensures that ingredients cook quickly, developing a slight char and flavor without becoming soggy. It also helps in achieving that smoky “wok hei” flavor.
- Don’t Overcrowd the Pan: Cook ingredients in batches if necessary, especially the steak. Overcrowding lowers the pan’s temperature, steaming the food instead of stir-frying it, which can lead to dull flavors and a less appealing texture.
- Thinly Slice the Steak: For quick cooking and tender bites, slice your top sirloin (or chosen steak cut) against the grain into thin strips. Marinating the steak for several hours not only infuses it with flavor but also tenderizes it, making it even more enjoyable.
- Layering Flavors: Add ingredients in stages. Start with the aromatics, then the meat, followed by harder vegetables, and finally the rice and eggs. This ensures everything is cooked perfectly and flavors are built up.
Ingredient Spotlight: What Makes This Dish Shine
Each ingredient in this Steak Fried Rice plays a vital role in its overall deliciousness:
- Top Sirloin Fillet: A lean yet flavorful cut that, when sliced thinly and marinated, becomes incredibly tender and absorbs the savory marinade beautifully.
- Marinade Magic: A blend of low sodium soy sauce, balsamic vinegar, sherry, sugar, red pepper flakes, ginger, and garlic. This combination provides a perfect balance of umami, sweetness, a touch of acidity, and a gentle warmth from the ginger and red pepper flakes. The sherry adds depth, while balsamic vinegar offers a unique twist compared to traditional rice wine vinegar.
- Sesame Oil: The star of the fat world in this dish. Its distinctive nutty aroma and flavor are irreplaceable and fundamental to authentic Asian fried rice.
- Day-Old Cold Rice: As mentioned, crucial for texture. Any medium to long-grain white rice works well.
- Veggies for Color and Crunch: Diced carrots, sliced onion, frozen peas, and fresh scallions add essential vitamins, texture, and vibrant color, making the dish visually appealing and more nutritious.
- Eggs: Scrambled directly in the pan, eggs add protein and a wonderful richness, binding the other ingredients together.
Customizing Your Steak Fried Rice
This recipe is highly adaptable to your taste and what you have on hand. Feel free to experiment!
- Vegetable Variations: Bell peppers, broccoli florets, corn, mushrooms, or bean sprouts can be added or swapped for the existing vegetables. Just ensure they are cut into small, bite-sized pieces for even cooking.
- Protein Alternatives: While steak is the star here, you could also make this with chicken, shrimp, pork, or even tofu for a vegetarian option. Adjust cooking times accordingly.
- Spice Level: Increase the red pepper flakes for more heat, or add a dash of sriracha or chili garlic sauce during cooking or as a garnish.
- Garnish Galore: Beyond scallions, consider toasted sesame seeds, a drizzle of chili oil, or a sprinkle of fresh cilantro for added flavor and visual appeal.
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Print Recipe
Steak Fried Rice
Ingredients
- 1 1/2 – 2 pounds Top Sirloin Fillet sliced thinly against the grain
- 6 Tablespoons low sodium soy sauce
- 1 Tablespoon balsamic vinegar
- 3 Tablespoons Sherry
- 2 teaspoons sugar
- 1/2 teaspoon red pepper flakes
- 2 teaspoons ground ginger
- 2 cloves garlice minced
- 6 cups preferably day old cold rice
- 4 Tablespoons Sesame oil
- 2 eggs
- 1 medium sized onion sliced
- 1 cup carrot diced
- 1/3 cup scallions sliced
- 1 cup frozen peas
Instructions
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Whisk together: soy sauce, vinegar, Sherry, sugar, red pepper flakes, ginger and garlic.
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Place sliced steak in a one gallon zippered bag, pour marinade over the top. Release all of the air from the bag, and seal. Massage the meat with your hands to get the marinade evenly distributed. Place in the refrigerator and leave for a few hours. If you are home and able, massage it and move the meat around in the marinade every couple of hours.
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Heat a large skillet or wok (I use a large cast iron skillet) with 4 Tablespoons of Sesame oil. Spread the oil out in the pan. To test if it’s hot enough, flick some water into the pan, if it sizzles, it’s perfect!
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Drain the marinade from the meat. Add meat to hot pan. Stir fry until meat is about half way cooked. Add in the onions and carrots and continue to cook. When it is almost done, push it to the side of the pan, add eggs and scramble them on the empty side of the pan. Mix it all together and add rice. Stir frying together. I did add a bit more Sesame oil at this time, and added a bit of soy sauce while I was cooking it. Add peas. Stir fry til they are hot. Top with scallions and serve!
Notes
Nutrition
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