There’s nothing quite like a plate of beef fried rice infused with the delightful aroma of the wok (wok hei). This dish features thinly sliced, marinated beef prepared using the traditional velveting technique, ensuring a tender texture that elevates your fried rice experience.
The rice is stir-fried over high heat in a well-seasoned cast-iron wok, mimicking the preparation style of your favorite Chinese restaurant. This straightforward beef fried rice recipe brings rich flavors right into your kitchen.
I’m thrilled to share my method for keeping the beef tender while achieving that signature wok aroma in the fried rice.
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Key Ingredients Required:
- Rice: Any type of rice can be used, but long-grain varieties like Jasmine rice are recommended due to their lower starch content, resulting in less sticky fried rice. For optimal results, use cold, leftover rice that has been refrigerated overnight.
- Beef: Flank steak or sirloin steak are excellent choices for their flavor and tenderness when sliced thinly. Ribeye or tenderloin can be used for a more luxurious option. If using a less expensive cut, tenderize the beef with baking soda.
- Egg: One egg per serving is ideal, as eggs are essential in fried rice dishes. Scrambled eggs add richness and texture.
- Aromatics: Garlic is commonly used, enhancing the dish’s natural flavors and fragrance.
- Vegetables: I prefer using broccoli stems for their crunch and flavor, which are more authentic than frozen peas or mixed vegetables. However, feel free to substitute with other vegetables like green beans or a frozen mix.
Step-by-Step Instructions on How to Prepare Fried Rice with Velvety Beef
- Begin by slicing the beef thinly against the grain. In a small bowl, marinate the beef with light soy sauce, sesame oil, a pinch of salt, cooking oil, Shaoxing wine, and cornstarch for at least 20 minutes before cooking.
- Heat a generous amount of oil in a cast-iron wok or large skillet over medium heat (275–325°F or 135–163°C). Once hot, add the marinated beef and fry for about 30 seconds. Remove the beef with a slotted spoon and set aside. This method, known as “guò yóu,” helps achieve a velvety texture by partially cooking and sealing in the moisture of the beef.
- Take the cold leftover rice from the refrigerator and use your hands to break up any lumps.
- Remove about one tablespoon of excess oil from the wok. Pour in the beaten eggs and scramble until half-cooked but slightly runny. Remove the scrambled eggs and set aside.
- Add more oil to the wok and sauté the minced garlic. After a minute, add the diced Chinese broccoli stems and continue frying until they are crisp-tender. If the mixture appears too dry, add a few tablespoons of water. Remove from the wok when done.
- Heat some oil over low heat and add the rice. Stir gently to coat the rice with oil. Gradually increase the heat to medium-high, stirring occasionally until the rice is dry and fragrant (about 2 minutes). Return the vegetables and scrambled eggs to the wok. Add light soy sauce and white pepper, then stir-fry everything together over high heat for about half a minute. Finally, add the beef and chopped green onions, tossing everything until well combined.
- Transfer the fried rice to a serving plate and garnish with additional chopped green onions if desired. Enjoy your delicious homemade fried rice!
Tips to Make the Best Beef Fried Rice
- The best rice for fried rice is cold, leftover rice that has been refrigerated overnight. This drier rice breaks into individual grains easily without lumps. If you don’t have overnight rice, spread fresh rice on a baking sheet and let it air dry under a fan for at least 20 minutes.
- A cast iron wok is ideal for frying rice, but a large skillet can also work.
- For optimal results, stir-fry the rice over high heat to develop the wok’s aroma. If your stove isn’t high-powered, consider cooking the rice in smaller batches.
- Always stir-fry the beef and rice separately, as they require different temperatures and cooking times. Cooking them together from the start can lead to overcooked beef.
- Begin stir-frying the rice at a lower temperature and gradually increase the heat. This method helps prevent sticking, while starting with high heat on wet rice can cause it to cling to the wok.
The Best Dishes to Serve with Beef Fried Rice
This beef fried rice is a complete meal on its own, but it pairs well with other dishes. Here are some suggestions:
- Since fried rice is drier, consider serving it with a soup, such as a simple watercress soup or egg drop soup, both of which are typical in Cantonese cuisine.
- A stir-fry with bok choy or other vegetables complements the fried rice nicely.
How Do I Store Leftovers?
If you have any leftover fried rice, store it in an airtight container in the refrigerator, where it will remain good for up to two days. To reheat, use a wok or large skillet over low to medium heat for about a minute until thoroughly warmed. Avoid using a microwave, as it can make the rice soggy.
