Description
Sizzling Beef Steak Fried Rice is a flavorful Asian-inspired dish that combines tender rump beef steak with vibrant green beans, aromatic garlic, and day-old long grain rice. Enhanced with savory oyster and fish sauces, this quick and easy stir-fry is perfect for a satisfying meal or a delicious side dish.
Ingredients
Scale
Beef Marinade
- 300g (10 oz) rump beef steak (US: top sirloin)
- 1/2 tsp dark soy sauce
- 2 tsp oyster sauce
- 2 tbsp water
- 1 garlic clove
- 1/4 tsp sugar
- 3/8 tsp baking soda (bi-carbonate soda, heaped 1/4 tsp)
Vegetables and Rice
- 200g (7 oz) green beans, cut into 1.25 cm pieces (~2 heaped cups)
- 4 green onion stems, cut into 1.25 cm (1/2″) lengths, white part separated from green part
- 520g (1 lb / 4 cups) cooked, day-old long grain white rice, refrigerated overnight
- 2 garlic cloves, finely minced
Oils and Sauces
- 2 1/2 tbsp canola or peanut oil (divided)
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
- 1/2 tsp sesame oil
Other
- 1/2 tsp sugar
- 2 eggs
- Pinch of salt and pepper (preferably white, black is okay)
Instructions
- Marinate the Beef: Slice the rump beef steak thinly against the grain. In a bowl, mix the sliced beef with 1/2 tsp dark soy sauce, 2 tsp oyster sauce, 2 tbsp water, minced 1 garlic clove, 1/4 tsp sugar, and 3/8 tsp baking soda. Stir well to coat the beef evenly and set aside to marinate for at least 10 minutes. The baking soda helps tenderize the beef for a more succulent texture.
- Prepare the Vegetables: Trim and cut green beans into 1.25 cm pieces. Separate green onions into white and green parts and cut into lengths as specified. Finely mince the remaining 2 garlic cloves. Ensure the cooked rice is cold and separated to prevent clumping during frying.
- Cook the Beef: Heat 1 1/2 tbsp of canola or peanut oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry quickly for about 2-3 minutes until the beef is just cooked through and sizzling. Remove beef from wok and set aside to prevent overcooking.
- Stir-Fry Vegetables: In the same wok, add the remaining 1 tbsp oil. Add the white parts of the green onions and the minced garlic, sautéing until fragrant, about 30 seconds. Then add the green beans and cook for 2-3 minutes until they are tender-crisp.
- Add Rice and Seasonings: Add the cold cooked rice to the wok, breaking up any clumps with the back of a spatula. Stir-fry to combine with vegetables. Add 2 tbsp fish sauce, 1 1/2 tbsp oyster sauce, and 1/2 tsp sugar. Mix well to coat the rice and vegetables evenly with the sauces.
- Scramble Eggs and Combine: Push the rice mixture to one side of the wok. Crack 2 eggs into the empty side and scramble quickly until just set. Then mix the eggs throughout the rice. Add the cooked beef back to the wok along with the green parts of the green onions. Drizzle 1/2 tsp sesame oil and season with a pinch of salt and pepper. Stir everything together for another minute until heated through and well combined.
- Serve: Remove from heat and transfer the sizzling beef steak fried rice to plates. Serve immediately while hot for the best flavor and texture.
Notes
- Use day-old refrigerated rice for best texture and to prevent clumping during frying.
- Dark soy sauce adds deeper color and flavor, but you can adjust to taste.
- Oyster sauce is key for that savory umami flavor; you can substitute with mushroom sauce for a vegetarian version.
- Baking soda tenderizes the beef, making it remarkably soft and juicy when cooked quickly.
- Cutting the beef thin and against the grain helps ensure tender bites.
- Peanut or canola oil are preferred for their high smoke points and neutral flavor.
- You can substitute green beans with other crisp vegetables like snap peas or bell peppers if desired.
- Adjust the amount of fish sauce and soy sauce to suit your salt preference.
