Steak Fried Rice Recipe

Ingredients

• 454 g (1 lb)steak, cut into 2.5 cm strips
• 15 ml (1 tbsp)soy sauce
• 15 ml (1 tbsp)sesame oil
• 8 g (1 tbsp)cornflour
• 2.5 ml (½ tsp)sugar
• 45 ml (3 tbsp), dividedcooking oil
• 5 clovesgarlic, crushed and roughly chopped
• 150 g (1 cup)frozen mixed vegetables, such as corn, peas and carrots
• 75 g (½ cup)onion, finely diced
• 2eggs, beaten
• 300 g (2 cups)cooked rice
• 45 ml (3 tbsp)soy sauce
• 15 ml (1 tbsp)oyster sauce
• 5 ml (1 tsp)sesame oil
• 5 ml (1 tsp)white pepper
• To tastesalt
• To taste, optionalspring onions, chopped

Instructions

1. 1

   Marinate steak

   Mix the steak strips with 15 ml (1 tbsp) soy sauce, 15 ml (1 tbsp) sesame oil, the cornflour and sugar. Cover and refrigerate for at least 30 minutes or up to overnight.

2. 2

   Cook steak

   Heat 15 ml (1 tbsp) cooking oil in a wok or large frying pan over a medium-high heat. Add the garlic and steak and stir-fry until mostly browned, then remove from the pan and set aside.

3. 3

   Cook vegetables

   Add 15 ml (1 tbsp) cooking oil to the pan. Stir-fry the onion and mixed vegetables for about 2 minutes, until softened. Push them to one side, add a little oil if needed, and scramble the eggs on the other side.

4. 4

   Add rice

   Add the remaining cooking oil and cooked rice. Stir to break up any clumps and mix the ingredients evenly.

5. 5

   Season and finish

   Return the steak to the pan. Add 45 ml (3 tbsp) soy sauce, the oyster sauce, 5 ml (1 tsp) sesame oil, white pepper and salt to taste. Stir-fry for a further 2–3 minutes, until everything is combined and the steak is cooked to your liking.

6. 6

   Serve hot

   If you like, garnish with chopped spring onions and serve hot.

What is steak fried rice?

Fried rice is a Chinese dish made by stir-frying cooked rice with seasonings and other ingredients. It has many regional and home-cooked variations, and this version adds strips of steak, egg and mixed vegetables.

The method works by cooking the steak and vegetables first, then bringing them together with the rice and sauces. That keeps the components easy to manage in a single pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 649 calories, 38g protein, 35g carbs, 39g fat.

The rice supplies most of the carbohydrates, while the steak and eggs contribute much of the protein. Steak and cooking oil account for a substantial share of the fat. Add a serving of extra vegetables on the side to balance the plate with more variety and volume.

The steak marinade

Soy sauce: It seasons the beef before cooking, while sesame oil brings a nutty aroma.

Cornflour: This coats the strips lightly and helps the marinade cling. Give the steak at least 30 minutes to marinate, or leave it covered in the fridge overnight.

Set up for stir-frying

Cooked rice: Have it ready before you start frying, as the later steps move quickly. Break up any clumps as you add it to the pan.

Separate batches: Keep the cooked steak aside while you prepare the vegetables and eggs. A large wok or frying pan gives the ingredients room to stir-fry.

Get the texture right

Vegetables: Fry the onion and frozen vegetables for about 2 minutes, until softened. They should be hot and tender without losing all their texture.

Eggs: Push the vegetables aside before adding the beaten eggs. Scramble them in the open space, then mix them through the rice.

Finish the steak and rice

Sauces: Add the soy sauce, oyster sauce, sesame oil, white pepper and salt after returning the steak to the pan. Stir thoroughly so the rice and other ingredients are seasoned evenly.

Doneness: Fry for 2–3 minutes more, checking the steak and cooking it to your liking. Serve as soon as it is hot and well combined.

Serve it as a meal

This is a substantial dish with beef, egg, rice and vegetables already in the pan. Spring onions add a fresh garnish if you have them.

For a simple side, serve it with extra steamed vegetables or a crisp salad. Keep additional sauces on the side so each person can adjust their serving.

Recipe notes & tips

• Cut the steak into strips of similar size so they cook at a similar pace.
• Measure out the sauces and seasonings before you start stir-frying.
• Use a large pan so the ingredients have room to move as you stir.
• Taste before adding salt, since the soy and oyster sauces are already savoury.
• Keep the steak aside until the finishing step to avoid overcooking it.

Variations

• Add ginger: Include finely chopped ginger with the garlic for a warmer aromatic note.
• Use fresh vegetables: Replace the frozen mix with diced vegetables cut to a similar size.
• Try a different protein: Swap the steak for sliced chicken or prawns, adjusting cooking until done.
• Make it spicier: Add chilli flakes or sliced fresh chilli while stir-frying.
• Finish with crunch: Scatter toasted sesame seeds over the rice just before serving.

Common mistakes to avoid

• Crowding the pan: The ingredients can steam rather than stir-fry; use a large wok or cook in batches.
• Starting with clumpy rice: Break up the rice as you add it so it mixes evenly with the other ingredients.
• Overcooking the steak: Remove it once mostly browned and return it for the final 2–3 minutes.
• Adding salt too soon: Taste after the sauces are mixed in, then season if needed.
• Skipping the marinade: Give the steak at least 30 minutes in the fridge for the marinade to coat it.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot throughout in a frying pan, stirring often; add a small splash of water if the rice seems dry.

Frequently asked questions