Introduction
This delightful fried rice recipe features tender beef, vibrant vegetables, and a medley of rich sauces that create a symphony of flavors. The tenderizing marinade ensures the beef remains juicy and succulent, giving this dish a restaurant-quality touch. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is both satisfying and delicious.
Detailed Ingredients with measures
Rump Beef Steak
300g/10 oz rump beef steak (US: top sirloin), sliced into small thin pieces (3-5mm / 0.2″ thick, ~1.5cm / 0.6″ squares)
Tenderising Beef Marinade
1/2 tsp dark soy sauce
2 tsp oyster sauce
2 tbsp water
1 garlic clove
1/4 tsp sugar (any)
3/8 tsp baking soda (bi-carbonate soda)
Fried Rice
2 1/2 tbsp canola or peanut oil, separated
4 green onion stems, cut into 1.25 cm / 1/2″ lengths, white part separated from green part
2 garlic cloves, finely minced
520g/1 lb (4 cups) cooked, day-old long grain white rice, refrigerated overnight
200g/7 oz green beans, cut into 1.25 cm pieces (~2 heaped cups)
Fried Rice Sauce
2 tbsp fish sauce
1 1/2 tbsp oyster sauce
1/2 tsp sugar (any type)
Scrambled Egg
2 eggs
1/2 tsp sesame oil
Pinch of salt and pepper (preferably white, but black ok)
Prep Time
1 hour for marinating the beef, plus additional time for preparation.
Cook Time, Total Time, Yield
Cook Time: 10-15 minutes
Total Time: 1 hour 15 minutes (including marinating)
Yield: Serves 4
Detailed Directions and Instructions
Marinate & Tenderise Beef
Mix the marinade ingredients in a bowl: dark soy sauce, oyster sauce, water, minced garlic, sugar, and baking soda. Add the sliced beef to the bowl and toss well to ensure all pieces are coated with the marinade. Set aside for 1 hour (up to 24 hours for tougher cuts) to allow the beef to tenderise.
Prepare Sauce
In a separate small bowl, mix the ingredients for the fried rice sauce: fish sauce, oyster sauce, and sugar. Set aside for later use.
Whisk Scrambled Egg Ingredients
In another bowl, whisk together the eggs, sesame oil, and a pinch of salt and pepper. Set aside to prepare for scrambling.
Sizzle Beef
Heat 2 tablespoons of canola or peanut oil in a large non-stick pan over high heat. Once the oil is hot, add the marinated beef. Cook for about 2 minutes until the surface of the beef is sealed. Add the minced garlic, the white parts of the green onions, and the cut green beans. Continue cooking for another minute, stirring constantly until the beef is caramelised.
Add Rice and Sauce
Add the cold, cooked rice to the pan along with the prepared sauce. Toss everything together for 1 1/2 to 2 minutes to allow the rice to get slightly toasty and absorb the flavours.
Scramble Egg
Push all the rice and beef mixture to one side of the pan to create an empty space. Shift the pan so that this empty area is directly over the heat. Add the remaining 1/2 tablespoon of oil into the empty space and let it spread out. Pour the whisked eggs into this area, allowing them to sit for about 10 seconds to partially set. Use a spatula to gently scramble the eggs, then quickly toss them into the rice mixture to combine.
Serve
Add the green parts of the green onions to the fried rice and toss through. Divide the fried rice among bowls and enjoy your meal!
Notes
Note 1: Beef
Rump steak (top sirloin in the US) is preferred for its ease of cutting into small pieces. Other suitable cuts include thin sizzle steak, pre-cut beef stir fry strips, and sirloin/porterhouse, all of which should be marinated for varying lengths of time based on toughness.
Note 2: Dark Soy Sauce
This ingredient adds colour to the beef and is labelled as dark soy sauce in stores. If unavailable, regular or light soy sauce can be substituted.
Note 3: Oyster Sauce
If you need a shellfish-free option, vegetarian oyster sauce or hoisin sauce can be used as a substitute, though the flavour may differ slightly.
Note 4: Baking Soda
This is a technique used in Chinese cooking to tenderise beef. Use a heaped 1/4 teaspoon if measuring precisely is difficult.
Note 5: Cooked Rice
Using cold, cooked rice from the fridge helps achieve the desired crumbly texture for fried rice. Freshly cooked rice tends to be sticky, which is not ideal for this dish.
Note 6: Vegetables
The green beans can be replaced with other quick-cooking vegetables like carrots, zucchini, or frozen vegetable mixes. The green onion can be substituted with half a regular onion, diced.
Note 7: Fish Sauce
Fish sauce adds more flavour than soy sauce but can be replaced with regular or light soy sauce if preferred.
Note 8: Pan vs. Wok
A large non-stick pan is recommended instead of a wok for this recipe due to the quantity of ingredients. Using a pan helps prevent the rice from steaming and ensures proper caramelisation.
Leftovers can be stored for up to 3 days in the fridge or for 3 months in the freezer if cooled down fully before freezing.
Cook techniques
Tenderizing Beef
Mix marinade ingredients, add sliced beef, and toss well. Let it marinate for at least 1 hour (up to 24 hours) for optimal tenderness.
Cooking Beef
Heat oil in a large non-stick pan over high heat. Add marinated beef and sear for about 2 minutes until slightly caramelized.
Adding Aromatics and Vegetables
Incorporate minced garlic and the white part of green onions, followed by green beans. Stir consistently for another minute until the beef is caramelized.
Fried Rice Integration
Add cold, cooked rice and pre-mixed fried rice sauce to the pan. Toss thoroughly for 1.5 to 2 minutes to achieve a slightly toasted texture.
Scrambling Eggs
Push rice to one side of the pan, add oil, and pour in beaten eggs. Let them partially set before stirring gently to scramble, then mix into the fried rice.
Finishing Touches
Add the green part of the green onion, toss together, and serve hot.
FAQ
What type of beef is best for this recipe?
Rump steak is preferred, but other cuts like sirloin, flank, or pre-cut stir fry strips can also work well.
Why is cold, day-old rice recommended for fried rice?
Cold rice is less sticky, which results in a better texture for fried rice compared to freshly cooked rice.
Can I omit the oyster sauce or replace it?
Yes, you can use vegetarian oyster sauce or hoisin sauce as alternatives.
What is the purpose of baking soda in the marinade?
Baking soda helps to tenderize the beef, making it more juicy and flavorful.
How do I store leftovers?
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Be sure to cool them completely before freezing.
Conclusion
The tenderised beef fried rice dish is a delightful combination of flavors and textures, offering a satisfying meal that can be easily prepared with a few key ingredients. The marinated beef, perfectly caramelised, along with the crunchy green beans and fluffy rice, creates a balanced and hearty dish that is sure to impress.
Beef and Broccoli Stir-Fry
Combine sliced beef with broccoli and a savory sauce made from soy sauce, oyster sauce, and garlic for a quick and nutritious meal.
Chili Beef Tacos
Use the marinated beef and serve it in soft tacos with fresh vegetables, avocado, and a spicy hot sauce for a zesty twist.
Beef and Vegetable Skewers
Thread marinated beef pieces and assorted vegetables onto skewers, then grill for a delicious barbecue option.
Beef Fried Rice with Pineapple
Add diced pineapple to the fried rice for a sweet and tangy flavor contrast that brightens the dish.
Beef and Egg Noodle Stir-Fry
Substitute rice with egg noodles, mixing in vegetables and the marinated beef for a tasty noodle dish.
Spicy Beef Lettuce Wraps
Serve cooked marinated beef in crisp lettuce leaves topped with a spicy sauce for a fresh and low-carb option.
