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, (or other plain rice), refrigerated overnight 200g/7 oz green beans , cut into 1.25 cm pieces (~ 2 heaped cups) (Note 6)
2 eggs 1/2 tsp sesame oil Pinch of salt and pepper
Marinade & tenderise beef – Mix the marinade ingredients in a bowl then add the beef and toss well. Set aside for 1 hour (up to 24 hours), or the time specified in Note 1.
Sauce – Mix the Sauce ingredients. Set aside.
Whisk the Scrambled Egg ingredients. Set aside.
Sizzle beef – Heat 2 tablespoons of oil in a large non-stick pan over high heat (mine is 30cm/12″, see Note 8 for why no wok). Add the beef and cook for 2 minutes until the surface is sealed. Add the garlic, white part of the green onion and beans. Cook for another 1 minute until the beef is caramelised, stirring constantly so it doesn’t catch and burn.
Rice and sauce – Add the rice and sauce. Toss for a good 1 1/2 – 2 minutes to give the rice a chance to get toasty.
Scramble egg – shove all the rice to one side and shif the pan so the empty space is set over the flame. Add the remaining 1/2 tablespoon oil and spread. Pour the egg, swirl, give it 10 seconds to partially set then do lazy swirls with your spatula to scramble it softly. Once mostly cooked, quickly (but gently!) toss it though the rice.
Serve – Add the green part of the green onion and toss through. Divide between bowls and enjoy!
**My own notes**: Sirloin is great for this but alternatives are flank,skirt, flat iron, or Scotch fillet. The use of baking soda here is called **velveting** and it’s important to getting nice tender beef that doesn’t dry out in the stir fry.
MasterFrost01
Pretty good recipe. The only major thing I’d do differently is to remove the beef after it’s mostly cooked then add it back at the end. It’s going to be severely over cooked like this.
Jedahaw92
“Why no wok? Why no wok?”
I kid, looks tasty!
jamez548
Sauce to rice ratio is a bit off
The_Alchemyst
I’ve never used baking soda in a marinade, what’s the purpose?
5 Comments
Source: [Recipe Tin Eats](https://www.recipetineats.com/beef-steak-fried-rice/#wprm-recipe-container-154581)
300g/ 10 oz top sirloin or rump steak 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) (ie 1/4 teaspoon HEAPED, Note 4)
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, (or other plain rice), refrigerated overnight
200g/7 oz green beans , cut into 1.25 cm pieces (~ 2 heaped cups) (Note 6)
Fried rice sauce:
2 tbsp fish sauce (Note 7)
1 1/2 tbsp oyster sauce (Note 3)
1/2 tsp sugar (any type)
Scrambled egg:
2 eggs
1/2 tsp sesame oil
Pinch of salt and pepper
Marinade & tenderise beef – Mix the marinade ingredients in a bowl then add the beef and toss well. Set aside for 1 hour (up to 24 hours), or the time specified in Note 1.
Sauce – Mix the Sauce ingredients. Set aside.
Whisk the Scrambled Egg ingredients. Set aside.
Sizzle beef – Heat 2 tablespoons of oil in a large non-stick pan over high heat (mine is 30cm/12″, see Note 8 for why no wok). Add the beef and cook for 2 minutes until the surface is sealed. Add the garlic, white part of the green onion and beans. Cook for another 1 minute until the beef is caramelised, stirring constantly so it doesn’t catch and burn.
Rice and sauce – Add the rice and sauce. Toss for a good 1 1/2 – 2 minutes to give the rice a chance to get toasty.
Scramble egg – shove all the rice to one side and shif the pan so the empty space is set over the flame. Add the remaining 1/2 tablespoon oil and spread. Pour the egg, swirl, give it 10 seconds to partially set then do lazy swirls with your spatula to scramble it softly. Once mostly cooked, quickly (but gently!) toss it though the rice.
Serve – Add the green part of the green onion and toss through. Divide between bowls and enjoy!
**My own notes**: Sirloin is great for this but alternatives are flank,skirt, flat iron, or Scotch fillet. The use of baking soda here is called **velveting** and it’s important to getting nice tender beef that doesn’t dry out in the stir fry.
Pretty good recipe. The only major thing I’d do differently is to remove the beef after it’s mostly cooked then add it back at the end. It’s going to be severely over cooked like this.
“Why no wok? Why no wok?”
I kid, looks tasty!
Sauce to rice ratio is a bit off
I’ve never used baking soda in a marinade, what’s the purpose?