Beef and Broccoli Fried Rice
Beef and Broccoli 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 cups broccoli florets, small
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 green onions, sliced, white and green parts separated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 2 tablespoons vegetable oil, divided
- 1/4 teaspoon black pepper
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, cornstarch, and 1/2 teaspoon sesame oil. Toss to coat evenly and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets and stir-fry for 3-4 minutes until tender-crisp. Remove the broccoli and set aside with the beef.
⏱️ 4 min
- 4
Pour the lightly beaten eggs into the hot wok. Scramble the eggs until cooked, then break them into small pieces. Remove the eggs from the wok and set aside.
⏱️ 2 min
- 5
Add the minced garlic, grated ginger, and the white parts of the green onions to the wok. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the cold day-old rice to the wok. Break up any clumps with your spatula and stir-fry for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 3 min
- 7
Return the cooked beef, broccoli, and scrambled eggs to the wok with the rice. Add 3 tablespoons of soy sauce, oyster sauce (if using), and black pepper. Toss everything together until well combined and heated through.
⏱️ 2 min
- 8
Stir in the green parts of the green onions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Broccoli 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 cups broccoli florets, small
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 green onions, sliced, white and green parts separated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 2 tablespoons vegetable oil, divided
- 1/4 teaspoon black pepper
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, cornstarch, and 1/2 teaspoon sesame oil. Toss to coat evenly and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets and stir-fry for 3-4 minutes until tender-crisp. Remove the broccoli and set aside with the beef.
⏱️ 4 min - 4
Pour the lightly beaten eggs into the hot wok. Scramble the eggs until cooked, then break them into small pieces. Remove the eggs from the wok and set aside.
⏱️ 2 min - 5
Add the minced garlic, grated ginger, and the white parts of the green onions to the wok. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 6
Add the cold day-old rice to the wok. Break up any clumps with your spatula and stir-fry for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 3 min - 7
Return the cooked beef, broccoli, and scrambled eggs to the wok with the rice. Add 3 tablespoons of soy sauce, oyster sauce (if using), and black pepper. Toss everything together until well combined and heated through.
⏱️ 2 min - 8
Stir in the green parts of the green onions. Serve immediately.
⏱️ 1 min