Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
“Sizzling Beef” Steak Fried Rice Recipe
Steak Fried Rice is a bit particular as a result of it’s uncommon to see fried rice made with chunks of beef! With marinated, tenderised beef items “sizzled” till golden, this is a superb recipe to make with economical cuts like sizzle steak, minute steak, and pre-cut stir fry strips.
This isn’t the primary time I’ve carried out a beef fried rice. But it surely’s the primary time I’ve shared any rice dish with steak items quite than mince (floor beef) jumbled all through the rice. The truth is, it is likely to be the primary time I’ve ever eaten a fried rice with items of beef in it!
Thoughts you, I’m not claiming this as an authentic invention. I’m simply saying it’s completely different from the same old fried rice made with chicken or prawns/shrimp. It’s a bit particular. And it’s actually tasty. It scored extremely with the workforce at RecipeTin Meals, common recipients of my trials (and errors) within the kitchen. These tasty little marinated bits of beef “sizzled” till caramelised actually makes it!
Little bits of steak overcook in a flash – as in, lower than 90 seconds. So the one technique to make this actually satisfying so we chunk into beef that’s caramelised on the floor however tender inside is to marinate and tenderise it. In any other case, it’s dry cardboard for dinner tonight!!
Whereas marinating provides taste, common marinades gained’t preserve the meat tender. To realize that velvety texture you get in Chinese language restaurant beef stir fries, we have to velvet the meat.
There’s numerous methods to do it, however the technique I discover the simplest for dwelling cooking is to make use of baking soda (bi-carbonate soda), a tried-and-true approach I’ve shared that many readers love! It’s simple, low cost, and in the event you’ve by no means carried out it earlier than, it’s a game-changer.
Learn extra about it right here – Find out how to Velvet Beef for Stir Fries.
Right here’s what you want for this fried rice. This dish is Thai flavoured, utilizing fish sauce and oyster sauce as shortcut flavour bumps like in traditional Thai Fried Rice.
Beef and marinade
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Beef – I like to make use of rump steak (US: prime sirloin) as a result of it’s simple to chop into small rectangles that I need for this recipe so that you get good little bites, it’s obtained good beef flavour and texture for a dish like this. There’s no have to splurge on costly beef, the marinade does wonders tenderising.
Porterhouse/sirloin (referred to as New York Strip within the US, amongst different names) is analogous however it’s somewhat pricier so I have a tendency to stay with rump.
For different beef cuts – see field beneath. And sure, you need to use chicken! See FAQ.
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Baking soda (bi-carbonate soda) – The magic ingredient to “velvet” the meat which retains it good and tender, quick changing into the world’s worst stored Chinese language restaurant secret! With out, the small skinny bites of beef would overcook and dry in 90 seconds. We solely use a tiny quantity so you’ll be able to’t style it. See Velveting Beef recipe for extra data on this system.
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Darkish soy sauce – stains the meat a wealthy mahogany color and provides soy flavour. Substitute with mild or all-purpose soy sauce, although the flavour and color will not be as intense.
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Oyster sauce – shortcut sauce for immediate flavour, including savoury, sweetness and thickens the sauce. Substitute with vegetarian oyster sauce (for shell-fish free, out there in Asian and enormous grocery shops nowadays) or Hoisin sauce (alters flavour however performs related position).
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Water – To skinny the marinade sufficient to coat all the meat, and likewise to dilute the marinade a bit (I discovered the meat too salty in first iterations of this recipe).
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Garlic – Like bacon, it simply makes every part higher!
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Sugar – Only a smidge, for flavour and great caramelisation. White or brown is okay.
Different beef cuts and marinating time
This recipe is a superb one to make use of for nearly any minimize of beef as a result of the tenderising marinade will rework even probably the most economical cuts into tender, velvety, flavour infused beef bites. Right here’s a listing of different widespread cuts that can be utilized, and the really helpful marinating time.
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Different steaks – Sirloin/porterhouse (New York strip), t-bone, flank, skirt, hanger, bavette – wonderful! 1 hour marinade.
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Dear steaks: Scotch (rib-eye) and tenderloin – pricier, so appears to be a waste to make use of it in a recipe like this, however it completely works. 1 hour marinade.
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Skinny and low cost sizzle steak / minute steak / schnitzel – wonderful! Marinade for 4 hours minimal.
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Pre-cut “beef stir fry strips”, spherical steak – 4 hour marinade.
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Gradual cooking cuts like chuck, brisket, oyster blade, beef brief rib (boneless) – marinade 24 hours, make sure you slice skinny. The feel of tenderised gradual cooking cuts of beef will not be fairly the identical as steak cuts, however it’s nonetheless tender and tender, a lot of them have wonderful beefy flavour (like brief rib) and I’d not hesitate to make use of any of them if that’s all I had!
DAY-OLD COLD RICE
You will have 4 cups of day-old cooked rice. You’ll want 1 1/2 cups of raw rice (1 cup raw rice = 3 cups cooked). I exploit long-grain rice.
Beef fried rice sauce
Listed here are the components for the sauce. Solely three – as a result of the fish sauce and oyster sauce are full flavoured, plus we get flavour within the rice from the meat too!.
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Fish sauce – Has extra depth of flavour than soy sauce, however may be substituted with common or mild soy sauce. Doesn’t style fishy as soon as cooked!
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Oyster sauce – See above beef marinade for description and substitutions.
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Sugar – To stability the flavour of the saltiness you get from the fish sauce. Any kind of sugar is okay right here.
💡This fried rice sauce is deliberately extra daring flavoured than a typical Chinese language Fried Rice as a result of I believe it fits the meat higher as beef has a stronger flavour than chicken and prawns/shrimp that are the same old proteins utilized in fried rice.
THE ADD-INS
I used inexperienced onion and inexperienced beans as a result of I used to be intentionally going for a green-add-ins fried rice on this recipe. Simply to do one thing completely different from the everyday kaleidoscope of colors you see in fried rice (carrots, corn, peas!). So be happy to substitute the inexperienced beans for different greens, and the inexperienced onion for an everyday onion.
The meat wants 1 hour minimal to marinate however you’ll be able to go away it in a single day. Word: some different cuts of beef urged want a minimal of 4 hours marinating time (ie gradual cooking cuts and among the extra economical cuts). See the meat part above or recipe notes for marinating instances.
1. MARINATING THE BEEF
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Minimize the meat into 1.5cm / 0.6″ strips
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Small squares – Then minimize these strips into sq.(ish) items about 3-5mm / 0.2″ thick, so you could have a lot of skinny sq.(ish) bits of beef.
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Combine the meat marinade components in a bowl.
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Marinade – Then add the meat and toss to coat. Marinade for 1 hour minimal, as much as 24 hours. I discover the additional time doesn’t add something, it doesn’t make the meat any extra tender nor does it add extra flavour as a result of the items are so skinny, the flavour totally penetrates in an hour.
⚠️ Bear in mind – If you’re not utilizing rump / prime sirloin, verify the really helpful marinating time. See Word 1 of the recipe card or the blue field above within the beef part.
2. PREPARING OTHER INGREDIENTS
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Inexperienced onion – Minimize it into 1.5cm / 0.2″ lengths and separate the firmer white elements from the inexperienced elements. We add them into the pan at completely different instances because the white half takes for much longer to cook dinner than the inexperienced half.
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Fried rice sauce – Put the components in a small bowl and blend.
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Chopping inexperienced beans – Trim the inexperienced beans then minimize into 1.25cm / 1/2″ items.
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Scrambled egg – Whisk the components then put aside.
OK! Prep carried out, the cook dinner half is good and fast. Simply wait till that beef hits the pan, it smells soooo good!
3. COOKING THE FRIED RICE IS FAST!
This fried rice is cooked in a big pan as an alternative of a wok as a result of it’s a big-batch of fried rice (sufficient to serve 4 as a meal) that’s an excessive amount of to slot in a wok. When you attempt to cook dinner this in a wok, the rice and beef will simply “stew” and get sweaty as an alternative of caramelised and toasty. 🙂
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Giant pan – Warmth 2 tablespoons of the oil in a big non-stick pan over excessive warmth. Mine is 30cm / 12″ vast, and is without doubt one of the most continuously used cookware in my kitchen (it’s a Pyrolux, no that isn’t an affiliate hyperlink, and sadly not very out there outdoors of the Australia).
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Caramelised beef – Add the meat and cook dinner till the floor seals, about 1 1/2 minutes. Then add the white a part of the inexperienced onion and beans and cook dinner for about 1 minute till the meat is caramelised. Add the garlic simply earlier than the top (in the event you add it earlier, it should burn).
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Rice and sauce – Add the rice then pour the sauce over. Toss for about 1 1/2 minutes to disperse the sauce via the rice and provides it an opportunity to get good and toasty.
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Clear house within the pan for the egg. That is really the normal method egg is cooked for fried rice in Thailand, so it’s not simply me being lazy! 🙂
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Scramble egg – Add and swirl 1/2 tablespoon of oil within the cleared house. It can warmth virtually immediately. Then pour the egg in and as soon as it units a bit, lazily scrape and swirl via it to scramble the egg.
Don’t fear if a few of it will get caught (like mine does), simply scrape it off and luxuriate in crispy little egg bits in your rice!
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End and serve – As quickly because the egg is sort of cooked, toss it via the rice with the inexperienced a part of the inexperienced onion, which wilts in a short time. Then transferring right into a serving bowl or divide between bowls, and get caught into it!
I need to let you know that this may be dinner by itself. However to me, it’s too mild on the greens to be thought of a totally meal. My mom did such an excellent job of mind washing me as a child! 😖
For a fast choice, simply add wedges of tomato and hunks of cucumber on the aspect, no dressing required. Earlier than you dismiss that as boring, it’s not! This fried rice is kind of full flavoured so the freshness of plain greens is welcome. Additionally, it’s legit Thai avenue meals type! Plain tomato and cucumbers is a typical addition to plates of noodles and rice in Thailand, and as famous above the sauce utilized in at present’s recipe is from my Thai Fried Rice.
Nonetheless, in order for you one thing somewhat extra attention-grabbing (and I get it), listed below are a number of easy Asian salads that you possibly can add on the aspect:
The Spicy Asian Zucchini will get a particular point out – such a scrumptious technique to get a large vegetable repair – and the Asian Slaw is a private favorite because it’s a terrific standby to have within the fridge. When you’re actually pressed for time, simply purchase a pre-cut slaw combine then toss with the dressing within the Asian Slaw recipe.
Or – by cross all that and simply take pleasure in a giant steamy bowl of the fried rice for dinner. These juicy beef bits are the most effective! Attempt to withstand selecting out greater than your honest sharing and sneaking it into your bowl. (Who me?😇) – Johnsat x
Ingredients
- 300g/ 10 oz rump beef steak (US: top sirloin) (Note 1 for more cuts) sliced into small thin pieces (3-5mm / 0.2" thick, ~1.5cm / 0.6" squares)
- 1/2 tsp dark soy sauce (Note 2)
- 2 tsp oyster sauce (Note 3)
- 2 tbsp water
- 1 garlic clove
- 1/4 tsp sugar (any)
- 3/8 tsp baking soda (bi-carbonate soda) (ie 1/4 teaspoon HEAPED, Note 4)
- 2 1/2 tbsp canola or peanut oil , separated
- 4 green onion stems , cut into 1.25 cm / 1/2″ lengths, white part separated from green part
- 2 garlic cloves , finely minced
- 520g/ 1 lb (4 cups) cooked, day-old long grain white rice, (or other plain rice), refrigerated overnight (Note 5)
- 200g/7 oz green beans , cut into 1.25 cm pieces (~ 2 heaped cups) (Note 6)
- 2 tbsp fish sauce (Note 7)
- 1 1/2 tbsp oyster sauce (Note 3)
- 1/2 tsp sugar (any type)
- 2 eggs
- 1/2 tsp sesame oil
- Pinch of salt and pepper (preferably white, but black ok)
Instructions
- Marinate beef 1 hour. Cook beef in 2 tbsp oil on high in a large pan until lightly seared, add white part of green onion and beans, cook until beef is caramelised, adding garlic towards the end. Add rice and sauce, toss well. Scramble egg on side of pan, toss through green part of green onion. Eat!
- Marinade & tenderise beef – Mix the marinade ingredients in a bowl then add the beef and toss well. Set aside for 1 hour (up to 24 hours), or the time specified in Note 1.
- Sauce – Mix the Sauce ingredients. Set aside.
- Whisk the Scrambled Egg ingredients. Set aside.
- Sizzle beef – Heat 2 tablespoons of oil in a large non-stick pan over high heat (mine is 30cm/12", see Note 8 for why no wok). Add the beef and cook for 2 minutes until the surface is sealed. Add the garlic, white part of the green onion and beans. Cook for another 1 minute until the beef is caramelised, stirring constantly so it doesn't catch and burn.
- Rice and sauce – Add the rice and sauce. Toss for a good 1 1/2 – 2 minutes to give the rice a chance to get toasty.
- Scramble egg – shove all the rice to one side and shif the pan so the empty space is set over the flame. Add the remaining 1/2 tablespoon oil and spread. Pour the egg, swirl, give it 10 seconds to partially set then do lazy swirls with your spatula to scramble it softly. Once mostly cooked, quickly (but gently!) toss it though the rice.
- Serve – Add the green part of the green onion and toss through. Divide between bowls and enjoy!
Notes
1. Beef – I like to use rump steak (US: top sirloin) because it’s easy to cut into small rectangles that I want for this recipe so you get nice little bites. There’s no need to splurge on expensive rump, the marinade does wonders tenderising.
Other beef (just cut similar sizes, might not be able to cut shape I do):
Thin sizzle steak / minute steak / schnitzel – excellent! But marinade for 4 hrs minimum.
Pre-cut “beef stir fry strips”, round steak – 4 hr marinade
Sirloin/porterhouse (New York strip), t-bone, flank, skirt, hanger, bavette – excellent! 1 hour marinade
Scotch (rib-eye) and tenderloin – pricier, so unnecessary, but you can if you want. 1 hr marinade.
Slow cooking cuts like chuck, brisket, oyster blade, beef short rib – marinade 24 hrs, be sure to slice thing. Won’t be quite as tender as rump but it’s still excellent!
2. Dark soy sauce – Sold in bottles labelled “dark soy sauce” and gives colour to the beef. Substitute with regular or light soy sauce.
3. Oyster sauce – substitute with vegetarian oyster sauce (for shellfish-free) or hoisin sauce (different flavour but similar thickness, sweetness, flavour depth).
4. Baking soda – Chinese restaurant trick to tenderise beef, if you’ve never tried it, this will blow your mind! I know 3/8 teaspoon is an odd measurement (see in post for explanation), you don’t need to be exact so just use a heaped 1/4 teaspoon (if you don’t have a 1/8 teaspoon measure).
5. Cold cooked rice left in fridge overnight = dries it out = legit crumbly fried rice texture. Fresh cooked rice = sticky fried rice = just not the same!
Long grain rice is my first choice because it’s the least sticky of rice types, though any type of white or brown rice will work here. I’d avoid designer rice and faux rice (wild rice, black rice, cauliflower rice).
Fried rice emergency? I get it. 🙂 Cook rice, fluff, spread out on tray, mostly cool on counter then fridge to fully cool as long as you can.
6. Vegetables – Greens beans can be substituted with any veg that can be pan-cooked in a couple of minutes, like carrots, zucchini, corn (mixed frozen diced veg suitable too). Green onion can be switched with half regular onion, diced.
7. Fish sauce has more flavour than soy sauce, but can be substituted with regular or light soy sauce. Doesn’t taste fishy once cooked!
8. Pan rather than wok – Yes! Reason is that this is a big-batch of fried rice that will serve 4 as a meal. Too much to cook in a wok in one go, the rice and beef will just “stew” and get sweaty instead of caramelised and toasty. 🙂
Leftovers will keep for 3 days in the fridge or 3 months in the freezer (fully cool then freeze).
Nutrition per serving assuming 4 servings.
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