Wok-Fried Steak and Garlic Fried Rice (Heart Attack Fried Rice)
Wok-Fried Steak and Garlic Fried Rice (Heart Attack Fried Rice)
Ingredients
For the Steak
- 1 1/2 pound ribeye steak, about 1 1/2 inches thick
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil, for searing
For the Garlic Fried Rice
- 4 cups cooked white rice, day-old, cold
- 2 large eggs
- 2 tablespoons unsalted butter
- 4 cloves garlic, finely minced or pre-fried
- 2 tablespoons dark soy sauce
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon MSG, optional, or your preferred seasoning blend
- 1/2 cup green onions, chopped, divided
- 1/4 cup crispy fried shallots
- 2 tablespoons vegetable oil, for stir-frying
For Serving
- as needed Chin-Su chili sauce
Instructions
- 1
Prepare the steak marinade: In a shallow dish, combine 2 tablespoons soy sauce, sesame oil, cornstarch, and black pepper. Add the steak, ensuring it's fully coated. Marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.
⏱️ 5 min
- 2
Heat a large wok over maximum heat until smoking. Add 2 tablespoons of vegetable oil. Carefully place the marinated steak into the hot wok. Sear for 2-3 minutes per side for medium-rare, or until a deep brown crust forms. Remove the steak from the wok and let it rest on a cutting board.
⏱️ 6 min
- 3
While the steak rests, crack the eggs into a small bowl. Return the wok to high heat. Add 2 tablespoons of vegetable oil, if needed. Pour the eggs into the hot wok and quickly scramble them, breaking them into small pieces. Push the scrambled eggs to one side of the wok.
⏱️ 2 min
- 4
Add butter to the empty side of the wok. Once melted, add the cold, day-old rice. Break up any clumps with your spatula. Stir-fry the rice and eggs together for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 3 min
- 5
Add the minced garlic, dark soy sauce, chicken bouillon powder, and MSG (if using) to the rice. Continue to stir-fry vigorously, tossing the rice to evenly distribute the seasonings and achieve a rich, dark color. This step should create significant 'wok hei' flavor.
⏱️ 4 min
- 6
Stir in half of the chopped green onions and the crispy fried shallots into the fried rice. Cook for another minute, ensuring everything is well combined.
⏱️ 1 min
- 7
Thinly slice the rested steak against the grain. The steak should be medium-rare with a seared exterior.
⏱️ 3 min
- 8
To assemble, pile the garlic fried rice onto a large serving plate. Arrange the thinly sliced steak around the base of the fried rice mound. Garnish with the remaining chopped green onions.
⏱️ 2 min - 9
Serve immediately with Chin-Su chili sauce on the side, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Wok-Fried Steak and Garlic Fried Rice (Heart Attack Fried Rice)
Ingredients
For the Steak
- 1 1/2 pound ribeye steak, about 1 1/2 inches thick
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil, for searing
For the Garlic Fried Rice
- 4 cups cooked white rice, day-old, cold
- 2 large eggs
- 2 tablespoons unsalted butter
- 4 cloves garlic, finely minced or pre-fried
- 2 tablespoons dark soy sauce
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon MSG, optional, or your preferred seasoning blend
- 1/2 cup green onions, chopped, divided
- 1/4 cup crispy fried shallots
- 2 tablespoons vegetable oil, for stir-frying
For Serving
- as needed Chin-Su chili sauce
Instructions
- 1
Prepare the steak marinade: In a shallow dish, combine 2 tablespoons soy sauce, sesame oil, cornstarch, and black pepper. Add the steak, ensuring it's fully coated. Marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.
⏱️ 5 min - 2
Heat a large wok over maximum heat until smoking. Add 2 tablespoons of vegetable oil. Carefully place the marinated steak into the hot wok. Sear for 2-3 minutes per side for medium-rare, or until a deep brown crust forms. Remove the steak from the wok and let it rest on a cutting board.
⏱️ 6 min - 3
While the steak rests, crack the eggs into a small bowl. Return the wok to high heat. Add 2 tablespoons of vegetable oil, if needed. Pour the eggs into the hot wok and quickly scramble them, breaking them into small pieces. Push the scrambled eggs to one side of the wok.
⏱️ 2 min - 4
Add butter to the empty side of the wok. Once melted, add the cold, day-old rice. Break up any clumps with your spatula. Stir-fry the rice and eggs together for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 3 min - 5
Add the minced garlic, dark soy sauce, chicken bouillon powder, and MSG (if using) to the rice. Continue to stir-fry vigorously, tossing the rice to evenly distribute the seasonings and achieve a rich, dark color. This step should create significant 'wok hei' flavor.
⏱️ 4 min - 6
Stir in half of the chopped green onions and the crispy fried shallots into the fried rice. Cook for another minute, ensuring everything is well combined.
⏱️ 1 min - 7
Thinly slice the rested steak against the grain. The steak should be medium-rare with a seared exterior.
⏱️ 3 min - 8
To assemble, pile the garlic fried rice onto a large serving plate. Arrange the thinly sliced steak around the base of the fried rice mound. Garnish with the remaining chopped green onions.
⏱️ 2 min - 9
Serve immediately with Chin-Su chili sauce on the side, if desired.