Beef Fried Rice

Name: Beef Fried Rice
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz (340 g) flank steak, sliced against the grain into ⅛-inch (3 mm) thick, bite-size strips; 1 tbsp (15 ml) soy sauce; 2 tsp (6 g) cornstarch; 1 tbsp (15 ml) Shaoxing wine or dry sherry; ¼ tsp (1 g) baking soda; 3 tbsp (45 ml) soy sauce; 1 tbsp (15 ml) oyster sauce; 1 tsp (5 ml) toasted sesame oil; ¼ tsp (½ g) ground white pepper; ½ tsp (2 g) granulated sugar; 5 cups (800 g) long-grain white rice (such as jasmine), cooked, cooled and refrigerated at least 8 hours (about 1⅔ cups raw rice), clumps broken up; 3 (150 g) large eggs, beaten with a pinch of salt; 4 tbsp (60 ml) neutral high-heat oil (avocado or peanut), divided; 2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice; ¾ cup (100 g) frozen peas, thawed under cool running water and drained; 3 cloves (10 g) garlic, minced; 1 tbsp (6 g) fresh ginger, peeled and finely minced; 4 (60 g) scallions, white and green parts separated, thinly sliced; kosher salt, a pinch for the eggs, plus more to taste

From the MyKitchenBank Kitchen

Tender marinated flank steak, fluffy egg, sweet peas and carrots tossed with day-old rice in a hot skillet. This is a takeout-style Chinese-American classic you can make in about 30 minutes.

Prep: 20 min
Cook: 12 min
Wait: 15 min
Total: 47 min
Makes: About 8 cups (4 generous servings)

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Ingredients

4 servings

For the beef
12 oz (340 g) flank steak, sliced against the grain into ⅛-inch (3 mm) thick, bite-size strips
1 tbsp (15 ml) soy sauce
2 tsp (6 g) cornstarch
1 tbsp (15 ml) Shaoxing wine or dry sherry
¼ tsp (1 g) baking soda
For the sauce
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) toasted sesame oil
¼ tsp (0.5 g) ground white pepper
½ tsp (2 g) granulated sugar
For the fried rice
5 cups (800 g) long-grain white rice (such as jasmine), cooked, cooled and refrigerated at least 8 hours (about 1⅔ cups raw rice), clumps broken up
3 (150 g) large eggs, beaten with a pinch of salt
4 tbsp (60 ml) neutral high-heat oil (avocado or peanut), divided
2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice
¾ cup (100 g) frozen peas, thawed under cool running water and drained
3 cloves (10 g) garlic, minced
1 tbsp (6 g) fresh ginger, peeled and finely minced
4 (60 g) scallions, white and green parts separated, thinly sliced
kosher salt, a pinch for the eggs, plus more to taste

Equipment (6)

14-inch (35 cm) carbon steel wok or 12-inch (30 cm) large heavy skillet
Sharp chef's knife and cutting board
Medium bowl for marinating
Small bowl for the sauce
Spatula or wok spatula
Instant-read thermometer

Steps

Before you start

Use cold, day-old cooked rice. Freshly cooked rice is too wet and turns gummy. If you only have fresh rice, spread it on a sheet pan and chill it uncovered in the fridge for at least 1 hour.
Slice the steak, chop the vegetables and mix the sauce before you turn on the heat. The cooking goes fast.
Partially freeze the steak for 15 minutes if you can. Firm meat is much easier to slice thinly.
Break up any clumps in the cold rice with your fingers before cooking.

1
Slice the steak
- If the flank steak is soft, freeze it for 15 minutes.
- Cut it against the grain into strips about ⅛ inch (3 mm) thick and 1½ inches (4 cm) long.
- Place the strips in a medium bowl.
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Ready when: Strips are thin and uniform, and the cut runs across the visible muscle lines.
Tip: Look for the long lines of the muscle fibers and cut across them, not along them. This is what keeps the beef tender.
2
Marinate the beef
- Add the 1 tablespoon soy sauce, cornstarch, Shaoxing wine and baking soda to the beef.
- Mix with your hands for 30 seconds until each strip is evenly coated.
- Let it sit for 15 minutes at room temperature while you prep everything else.
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Ready when: The beef looks glossy and slightly tacky, with no dry cornstarch visible.
Tip: Don't marinate much longer than 30 minutes. The baking soda will make the meat mushy.
3
Prep the other ingredients
- Whisk the 3 tablespoons soy sauce, oyster sauce, sesame oil, white pepper and sugar in a small bowl.
- Beat the eggs with a pinch of salt.
- Dice the carrots, mince the garlic and ginger, and slice the scallions, keeping the whites and greens in separate piles.
- Break up the cold rice with your fingers so no clumps remain.
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Ready when: The sauce is mixed, the rice is loose and the vegetables are ready next to the stove.
Tip: Keep everything within arm's reach of the stove. Once the pan is hot there is no time to chop.
4
Sear the beef
- Heat the wok or skillet over high heat for 2 minutes until it just begins to smoke.
- Add 1 tablespoon oil and swirl to coat.
- Spread the beef in a single layer and let it sear undisturbed for 45 seconds, then stir-fry for 30 to 60 seconds more.
- Transfer to a clean plate.
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Ready when: The beef is browned on the outside and still slightly pink inside. It will finish cooking later.
Tip: If your pan is small, sear the beef in two batches. Crowding steams the meat instead of browning it.
5
Scramble the eggs
- Return the pan to the heat and lower it to medium-high.
- Add 1 tablespoon oil, then pour in the eggs.
- Let them set for 10 seconds, then stir and break into small curds.
- Cook for about 30 to 45 seconds total.
- Move the eggs to the plate with the beef.
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Ready when: The eggs are set into soft, moist curds with no liquid egg left. They should not be browned.
Tip: Pull the eggs a little early. They will keep cooking when they go back into the hot rice.
6
Cook the carrots and aromatics
- Turn the heat to high.
- Add 1 tablespoon oil and the diced carrots.
- Stir-fry for 2 minutes until they brighten and are just tender-crisp.
- Add the garlic, ginger and scallion whites.
- Stir for 20 to 30 seconds.
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Ready when: The carrots are vivid orange and slightly softened, and the garlic and ginger smell fragrant but are not browned.
Tip: If the garlic starts to darken, add the rice right away. Burnt garlic turns bitter.
7
Fry the rice
- Add the remaining 1 tablespoon oil, then the cold rice.
- Press and toss the rice with the spatula for 3 to 4 minutes, spreading it against the hot pan so the grains dry out and separate.
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Ready when: The grains are hot all the way through, separate and bouncy. You should hear them crackle and see a few that are lightly toasted.
Tip: Don't stir constantly. Letting the rice sit for a few seconds between tosses gives it that toasty, takeout flavor.
8
Add sauce and peas
- Drizzle the sauce around the edge of the pan so it sizzles, then toss for 30 seconds until the rice is evenly golden-brown.
- Add the peas and toss for 30 seconds more.
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Ready when: The rice is evenly colored with no pale or wet patches, and the peas are hot and bright green.
Tip: Pouring the sauce onto the hot pan instead of onto the rice caramelizes it and adds flavor.
9
Finish and serve
- Return the beef, any juices and the eggs to the pan.
- Toss for 1 minute to heat everything through and break the eggs into smaller pieces.
- The beef should reach 145°F (63°C).
- Taste and add a pinch of salt if needed.
- Fold in the scallion greens and serve right away.
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Ready when: The beef is cooked through with no raw pink in the center, and the rice is steaming hot.
Tip: Serve immediately. Fried rice is best while the grains are hot and dry.

Good to know

Tips

Day-old rice is the most important ingredient. Chilling dries the surface of the grains so they fry rather than steam.
Cook over the highest heat your stove allows, and don't overload the pan. For a double batch, cook in two separate batches.
Keep the beef strips thin and cut against the grain. The baking soda marinade adds extra tenderness.
Add a drizzle of chili crisp or a few dashes of white pepper at the table for extra heat.

Make ahead

"Cook the rice up to 2 days ahead, cool it quickly, and refrigerate it in a shallow, covered container. Slice and marinate the beef up to 30 minutes ahead (no longer). Dice the carrots and mix the sauce up to 1 day ahead and refrigerate."

Storage & reheating

"Cool leftovers within 1 hour of cooking. Refrigerate in an airtight container for up to 3 days. Freeze in a zip-top bag, flattened, for up to 2 months. To reheat, stir-fry in a hot skillet with a splash of water or oil for 3 to 4 minutes until steaming hot, or microwave covered with a damp paper towel until it reaches 165°F (74°C). Do not leave at room temperature for more than 1 hour."

Substitutions

flank steak → sirloin, skirt steak or flat iron steak. Slice thinly against the grain and cook the same way.
Shaoxing wine or dry sherry → dry sherry or dry white wine. Use the same amount. For an alcohol-free version, use low-sodium chicken broth.
oyster sauce → hoisin sauce or vegetarian mushroom stir-fry sauce. Hoisin is sweeter, so you can leave out the sugar.
frozen peas → edamame or diced green beans. Edamame can go in at the same time. Cook diced green beans with the carrots.