Chinese Beef Fried Rice
Craving the savory, smoky flavors of takeout fried rice? With Chinese Beef Fried Rice, you can recreate a restaurant-quality dish right in your own kitchen. This flavorful recipe combines tender beef, perfectly seasoned rice, and colorful vegetables, all tossed in a wok with a rich sauce that’s bursting with umami. It’s quick, delicious, and so easy to make that even beginner cooks will feel like pros.
Equipment
- Wok or Large Skillet: For stir-frying the ingredients
- Sharp Knife: To slice the beef thinly and chop vegetables
- Mixing Bowls: For marinating the beef and preparing the sauce
- Spatula or Wooden Spoon: For tossing the fried rice
- Measuring Spoons: For accurately measuring sauces and seasonings
Ingredients
For the Beef:
- Beef Sirloin or Flank Steak: 1 lb thinly sliced against the grain
- Soy Sauce: 2 tablespoons for marinating the beef
- Cornstarch: 1 tablespoon to tenderize the beef
- Vegetable Oil: 1 tablespoon for cooking the beef
For the Fried Rice:
- Cooked Rice: 4 cups preferably day-old and chilled (jasmine or long-grain rice works best)
- Eggs: 3 large beaten lightly
- Vegetables: 1 cup frozen peas and carrots or any mix of diced vegetables you like
- Green Onions: 2 stalks chopped, for garnish
For the Sauce:
- Soy Sauce: 3 tablespoons for a savory base
- Oyster Sauce: 1 tablespoon for depth of flavor
- Sesame Oil: 1 teaspoon for a nutty aroma
- Garlic: 3 cloves minced finely
- Ginger: 1 teaspoon grated fresh
- Dark Soy Sauce Optional: 1 teaspoon, for color and extra richness
Optional Toppings:
- Sesame Seeds: For garnish
- Chili Oil: For a spicy kick
Instructions
Marinate the Beef:
- In a bowl, combine the thinly sliced beef with soy sauce and cornstarch. Let it marinate for at least 15 minutes while you prep the other ingredients.
Cook the Beef:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 3-4 minutes, or until it’s browned and just cooked through. Remove the beef from the wok and set aside.
Scramble the Eggs:
- In the same wok, add a bit more oil if needed. Pour in the beaten eggs and scramble them gently until just set. Remove and set aside with the beef.
Sauté the Vegetables:
- Add the peas and carrots (or your chosen vegetables) to the wok. Stir-fry for 2-3 minutes until tender and slightly caramelized.
Fry the Rice:
- Push the vegetables to one side of the wok. Add the cooked rice, breaking up any clumps with your spatula. Let the rice fry for 3-4 minutes, allowing it to absorb the oil and develop a light crisp.
Combine Everything:
- Return the cooked beef and scrambled eggs to the wok. Toss everything together with the fried rice and vegetables.
Add the Sauce:
- Drizzle the soy sauce, oyster sauce, sesame oil, garlic, ginger, and dark soy sauce (if using) over the rice. Stir well until all the ingredients are evenly coated and heated through.
Garnish and Serve:
- Top with chopped green onions, sesame seeds, or a drizzle of chili oil if desired. Serve hot and enjoy your homemade takeout favorite!
Notes
- Use Day-Old Rice: Leftover rice is drier and fries better, giving you the perfect texture. If you only have fresh rice, spread it on a tray and refrigerate for at least 30 minutes.
- Slice the Beef Thinly: Cutting the beef against the grain ensures it stays tender and cooks quickly.
- Don’t Overcrowd the Wok: Stir-frying works best when ingredients have enough space to cook evenly. If needed, cook in batches.
- Work Quickly: Stir-frying is a fast process, so have all your ingredients prepped and ready to go before you start cooking.
- Taste and Adjust: Always taste the fried rice before serving and adjust the seasonings to your liking.