Garlic Beef Fried Rice
Garlic Beef Fried Rice
Ingredients
For the Beef
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Fried Rice
- 4 cups cooked day-old rice, cold
- 2 large eggs, beaten
- 4 cloves garlic, minced
- 1/2 yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil, divided
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon of soy sauce, cornstarch, and 1/2 teaspoon of sesame oil. Mix well and set aside to marinate for at least 10 minutes.
⏱️ 10 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.
⏱️ 3 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and scramble until just set, breaking them into small pieces. Remove the eggs from the wok and set aside.
⏱️ 2 min
- 4
Add the minced garlic and diced yellow onion to the wok. Stir-fry for 1 minute until fragrant. Add the diced carrots and stir-fry for another 2-3 minutes until slightly tender-crisp.
⏱️ 4 min
- 5
Add the cold day-old rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 4 min
- 6
Return the cooked beef and scrambled eggs to the wok. Add the frozen peas. Pour in the 3 tablespoons of soy sauce, oyster sauce (if using), and white pepper. Stir well to combine all ingredients and distribute the sauces evenly.
⏱️ 2 min
- 7
Continue to stir-fry for another 1-2 minutes until everything is thoroughly heated. Taste and adjust seasoning if needed.
⏱️ 2 min
- 8
Garnish with sliced green onions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Beef Fried Rice
For the Beef
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Fried Rice
- 4 cups cooked day-old rice, cold
- 2 large eggs, beaten
- 4 cloves garlic, minced
- 1/2 yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil, divided
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon of soy sauce, cornstarch, and 1/2 teaspoon of sesame oil. Mix well and set aside to marinate for at least 10 minutes.
⏱️ 10 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.
⏱️ 3 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and scramble until just set, breaking them into small pieces. Remove the eggs from the wok and set aside.
⏱️ 2 min - 4
Add the minced garlic and diced yellow onion to the wok. Stir-fry for 1 minute until fragrant. Add the diced carrots and stir-fry for another 2-3 minutes until slightly tender-crisp.
⏱️ 4 min - 5
Add the cold day-old rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 4 min - 6
Return the cooked beef and scrambled eggs to the wok. Add the frozen peas. Pour in the 3 tablespoons of soy sauce, oyster sauce (if using), and white pepper. Stir well to combine all ingredients and distribute the sauces evenly.
⏱️ 2 min - 7
Continue to stir-fry for another 1-2 minutes until everything is thoroughly heated. Taste and adjust seasoning if needed.
⏱️ 2 min - 8
Garnish with sliced green onions and serve immediately.
⏱️ 1 min