This Beef Fried Rice is loaded with tender stir-fried marinated steak, eggs, veggies, and fried rice, all in a sweet and savory ginger sauce. Even a novice cook can manage this recipe and master the art of making perfectly fried rice.
Better than Takeout Beef Fried Rice
This fried rice is quick, easy, and tastes better than takeout. This tasty recipe can be on your table in just a few simple steps. This is a hearty meal, but sometimes I like to serve it with an appetizer like coconut shrimp, homemade egg rolls, bacon-wrapped water chestnuts, or lettuce wraps.
The Most Important Rule for Successful Fried Rice
If I were to give you just one piece of advice on making the best fried rice, it would be to prepare your rice a day ahead and refrigerate it. Working with cold, dried rice is best so it does not stick or clump when stir-fried. Leftover rice from takeout works well, too. Just ensure you put it in an airtight container and in the fridge. Those little takeout boxes are not meant for preserving food in the refrigerator. Cooked white rice will last 3-4 days when properly stored in an airtight container in the fridge.
How to make Beef Fried Rice
Marinate the Beef
First, whisk the low-sodium soy sauce, rice-cooking wine (rice wine), mirin, ginger, and sesame oil in a large Pyrex measuring cup or a medium bowl. Then, pour half of that mixture into a separate medium bowl, add the cut-up steak, and stir to coat. Cover and set that bowl aside for 30 minutes. Meanwhile, cut the veggies and gather the remaining ingredients for the recipe.
Cook the Beef
Add 1 tablespoon oil to a large skillet over medium to medium-high heat. Using tongs, remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the skillet in a single layer with some space between the pieces. Cook undisturbed for a couple of minutes or until browned. Then, flip and brown the other side. Remove the beef to a plate and cover to keep warm. Work in batches, and do not crowd the pan.
Cook the Eggs and Veggies
Very carefully wipe the pan clean with paper towels if needed. It will be hot, so wear some ovenproof gloves. Melt a tablespoon of butter over low heat. Add the beaten eggs and cook scrambled style. Remove the eggs, place them on a plate, and cover to keep them warm.
Add another tablespoon of oil to the skillet over medium-high heat and add the onion and carrots. Cook for 5 minutes or until crisp-tender, stirring frequently. Remove the veggies from the pan and place them on the cooked beef. Cover to keep warm.
Fry the Rice
Cut the scrambled eggs into bite-sized pieces and cover them to keep warm. Melt half the butter in the skillet over medium heat. Add half the rice and cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with half of the sauce mixture you set aside and cook for several minutes, stirring several times. Spoon the fried rice on top of the cut eggs and cover to keep warm.
Finish the Beef Fried Rice
Melt the remaining butter in the skillet over medium heat. Add the remaining rice and the frozen peas, cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with the remaining sauce mixture and cook for several minutes, stirring several times. Return everything to the skillet over medium-low heat and stir to warm. Add the green onions and stir to combine. For best results sever promptly.
Beth’s Recipe Tips
- Everything moves fast with stir fry, so be prepared. Have everything you need close by and in some cooking order.
- The best cuts of beef for this recipe are strip steak, flank steak, or sirloin. If you prefer, you can make this delicious recipe with ground beef.
- Use cooked, chilled day-old rice. Use any long-grain rice, including white rice, brown rice, or jasmine rice. Cook it 1-2 days before and chill it in the fridge. Freshly cooked rice does not fry well at all. It clumps up and turns into a gooey mess. Leftover rice is perfect for this recipe.
- There is no need to thaw the peas. Pull the peas out of the freezer when you start the recipe, and add them frozen when needed. They will quickly thaw in the skillet and stir fry up just perfectly. Canned peas are not recommended.
- Other veggies that work well in this dish are broccoli, cabbage, mushrooms, green beans, and bell peppers.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or in a skillet on the stovetop over low heat.
To freeze, cool completely, then spoon it into a freezer bag or freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or in a skillet on the stovetop over low heat.
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Beef Fried Rice
Ingredients
Marinade and Sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice cooking wine
- 1 tablespoon mirin
- 1 tablespoon grated ginger or ginger paste
- 1/2 teaspoon sesame oil
Beef Stir Fry
- 1 1/4 lbs. strip steak, flank steak, or sirloin
- 2 tablespoons vegetable oil substitute peanut oil or canola oil
- 3 large eggs beaten
- 4 tablespoons butter
- 1 medium onion finely diced
- 2 medium carrots peeled and finely chopped
- 4 cups cooked and chilled rice
- 1 cup frozen peas
- 1 green onion thinly sliced
Instructions
- Whisk together the low-sodium soy sauce, rice-cooking wine (rice wine), mirin, ginger, and sesame oil in a large Pyrex measuring cup or in a medium bowl. Then pour half of that mixture into a separate medium bowl, add the cut-up steak, and stir to coat. Cover and set that bowl aside for 30 minutes.
- Add 1 tablespoon oil to a large skillet over medium to medium-high heat. Using tongs remove the beef from the marinade. letting any excess marinade drip back into the bowl. Add the beef to the skillet in a single layer with some space between the pieces. Cook undisturbed for a couple of minutes or until browned. Then flip and brown the other side. Remove the beef to a plate and cover to keep warm. Work in batches, and do not crowd the pan.
- Very carefully wipe the pan clean with paper towels if needed. It will be hot, so wear some ovenproof gloves. Melt a tablespoon of butter over low heat. Add the beaten eggs and cook scrambled style. Remove the eggs, place them on a plate, and cover to keep them warm.
- Add another tablespoon of oil to the skillet over medium-high heat and add the onion and carrots. Cook for 5 minutes or until crisp-tender, stirring frequently. Remove the veggies from the pan and place them on top of the cooked beef. Cover to keep warm.
- Cut the scrambled eggs into bite size pieces and cover to keep warm. Melt half the butter in the skillet over medium heat. Add half the rice and cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with half of the sauce mixture that you set aside and cook for several minutes, stirring several times. Spoon the fried rice on top of the cut eggs and cover to keep warm.
- Melt the remaining butter in the skillet over medium heat. Add the remaining rice and the frozen peas, cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with the remaining sauce mixture and cook for several minutes, stirring several times.
- Return everything to the skillet over medium-low heat and stir to warm. Add the green onions and stir to combine. For best results sever promptly.
Notes
- Everything moves fast with stir fry, so be prepared. Have everything you need close by and in some cooking order.
- The best cuts of beef for this recipe are strip steak, flank steak, or sirloin. If you prefer, you can make this delicious recipe with ground beef.
- Use cooked, chilled day-old rice. Use any long-grain rice, including white rice, brown rice, or jasmine rice. Cook it 1-2 days before and chill it in the fridge. Freshly cooked rice does not fry well at all. It clumps up and turns into a gooey mess. Leftover rice is perfect for this recipe.
- There is no need to thaw the peas. Pull the peas out of the freezer when you start the recipe, and add them frozen when needed. They will quickly thaw in the skillet and stir fry up just perfectly. Canned peas are not recommended.
- Other veggies that work well in this dish are broccoli, cabbage, mushrooms, green beans, and bell peppers.
Nutrition
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Harry
I totally agree that working with dry rice is much easier! Thanks for the great beef fried recipe. Everyone enjoyed it so much!
Pauline
It is better than takeout and I followed your advice on cooking the rice a day in advance. That tip is the game changer. I think I can master fried rice thanks to you!
Beth Pierce
Thanks, Pauline! Chilled rice really is a game changer!
Tamara
Fried rice is one of my favorite dishes. This was so comforting and delicious..homemade is always the best
Susie T.
The marinated steak, veggies, and that sweet and savory ginger sauce—absolute perfection. Plus, your tip on preparing the rice a day ahead is genius. This recipe elevated my fried rice game. Thanks for sharing your culinary wisdom!
Beth Pierce
The pleasure is all mine, Susie!
adrien
What a great dinner! I loved every bite! So much better than takeout!
Tammy
Yummy. Yum. Yum!! I love me some good fried rice. I haven’t tried using beef before. Must give this a try.
Beth Pierce
I agree, Tamara!
Savannah
My first time making beef fried rice at home and it was a success. A great combination of textures and tastes in this dish – plus it looked so inviting on the dinner table.
Beth Pierce
Thanks, Savannah! It really is a tasty dish!
Michelle
As a busy mom, I’m always on the lookout for quick and delicious meals, and this one hits all the right notes. Your tips on marinating the beef and preparing the rice ahead were game-changers. My family loved it, and I’m officially declaring it better than takeout! Can’t wait to explore more of your recipes.
Beth Pierce
Thank you, Michelle! So glad that you liked it.
Candie
Loved it! The best beef fried rice I have had in some time! So much flavor and easier to make than I thought! Thanks for sharing the recipe.
Beth Pierce
Thank you, Candie!
Catherine W
Tried the beef fried rice, and it was better than takeout! The savory beef, the perfectly cooked rice—it’s a restaurant-quality dish made at home!
Beth Pierce
Thanks, Catherine! We love it too!
Erika
Delicious! I loved every bite of it. I will make this again, real soon. Thanks for sharing.
Beth Pierce
Thank you, Erika! The plesure is all mine.
Sandra
There’s so much flavor in this dish! Everyone in my family really liked it! it was a nice change from the usual boring fare!
Janelle
Our family loved this and it was quite filling. Yum!! So much tastier than takeout! I will make it again!
Beth Pierce
Thanks, Janelle! We love it too!
April
This is my favorite fried rice recipe! It’s so flavorful and easy to make!
Gina
My hubs can’t get enough fried rice and he loves this recipe using beef instead of his usual pork or chicken. The instructions were right on and it was easier to fix than I thought it would be. It is a new household favorite.
Beth Pierce
That is fantastic. I am so glad that you both like it.