Steak Fried Rice
Steak Fried Rice is a one-pan meal with juicy bites of steak, rice, vegetables, and a savory sauce.
Servings: 6
Ingredients
For the steak
- 1 pound sirloin steak cut into 1-inch cubes
- ½ tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
For the rice
- 2 tablespoons vegetable oil divided
- 4 large eggs
- 1 small shallot finely chopped
- 3-4 green onions diced
- 4 cups cooked jasmine rice refrigerated and/or cold
- ½ teaspoon Kosher salt plus more to taste
- 1 teaspoon garlic powder
- ¼ tsp white pepper
- 1 cup frozen mixed vegetables with peas, carrots, and corn
For the sauce
- ⅓ cup soy sauce
- 1 tablespoon Mirin
- 1 tablespoon honey
- ½ teaspoon sesame oil optional
- 1 teaspoon garlic powder
- Kosher salt to taste
Instructions
- Marinate the Steak. Combine the steak cubes with fish sauce, sesame oil, Kosher salt, black pepper, baking soda, and cornstarch in a mixing bowl. Toss to coat the steak evenly and let it marinate for 15 minutes.
- Cook the Steak. Heat a large skillet or wok over medium-high heat. Add ½ tablespoon of vegetable oil and sear the steak cubes in two batches to avoid overcrowding. Cook each batch for 2–3 minutes per side until browned and cooked to a desired doneness. Remove the steak from the pan and set aside.
- Scramble the Eggs. Whisk the eggs in a small bowl. Reduce the heat to medium and add ½ tablespoon of vegetable oil to the same pan. Pour the whisked eggs into the pan and scramble them gently until just set. Transfer the scrambled eggs to a separate plate.
- Cook the Aromatics and add the rice. Add the remaining vegetable oil to the pan. Sauté the chopped shallot and green onions for 1–2 minutes or until fragrant. Increase the heat to medium-high. Add the cold jasmine rice to the pan (little by little while using your hands to gently separate the rice grains), breaking up any clumps with a wooden spoon or spatula. Season with salt, garlic powder, and white pepper. Stir fry for 3–4 minutes, ensuring the rice is evenly heated.
- Add the Vegetables. Stir in the frozen mixed vegetables and cook until they are heated through, about 2–3 minutes. Return the scrambled eggs to the pan.
- Make the Sauce. In a small bowl, whisk together the soy sauce, Mirin, honey, sesame oil (if using), garlic powder, and a pinch of Kosher salt. Pour the sauce over the rice mixture and toss well to coat evenly.
- Combine. Return the cooked steak to the pan. Stir to combine and cook for another 2 minutes to meld the flavors.
- Garnish and Serve. Serve your steak fried rice immediately, garnished with additional green onions or sesame seeds, and enjoy!
Nutrition
Calories: 386kcal | Carbohydrates: 42g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 155mg | Sodium: 1185mg | Potassium: 500mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1759IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 3mg
