Description
Savory onion beef fried rice delivers a classic Asian comfort meal with rich, layered flavors. Homemade ingredients and simple techniques create a satisfying dinner you can quickly prepare and enjoy.
Ingredients
Scale
- ½ lb (225g) flank steak or sirloin, thinly sliced
- 2 eggs, beaten
- 3 cups cooked and cooled rice
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 green onions, chopped
- 2 tbsps vegetable oil
- 3 tbsps soy sauce
- 1 tbsp oyster sauce
- 1 tsp rice vinegar
- ½ tsp cornstarch
- ½ tsp sesame oil
- ½ tsp black pepper
- ½ tsp sugar
- ½ tsp red pepper flakes
- Sesame seeds (for garnish)
Instructions
- Marination: Toss beef slices with soy sauce, cornstarch, sesame oil, and black pepper, ensuring comprehensive coating for maximum flavor infusion and meat tenderization.
- Preparation: Preheat wok or large skillet on high heat with a thin oil layer, creating an ideal searing environment for intense flavor development.
- Protein Searing: Rapidly stir-fry marinated beef until achieving a golden-brown exterior and perfect medium doneness, then set aside on a separate plate to preserve texture.
- Aromatic Foundation: Sauté diced onions until translucent and caramelized, releasing their inherent sweetness and establishing a robust flavor base for the fried rice.
- Rice Integration: Introduce cooked rice into the wok, strategically breaking clumps and spreading evenly to generate crispy textural elements while maintaining uniform heat distribution.
- Egg Incorporation: Fold scrambled eggs throughout the rice mixture, creating soft, delicate pockets of protein that enhance the overall culinary experience.
- Final Assembly: Reintroduce seared beef into the wok, gently combining with rice and eggs to ensure harmonious flavor melding and temperature consistency.
- Seasoning and Serving: Finalize with additional soy sauce to taste, garnish with fresh green onions, and serve immediately to preserve optimal temperature and crisp texture.
Notes
- Marinate Meat Strategically: Let beef sit in marinade for 15-30 minutes maximum to prevent over-tenderizing and maintain protein texture integrity.
- Control Wok Temperature: Maintain high heat to achieve signature wok-hei flavor and prevent rice from becoming soggy, creating perfect crispy edges.
- Rice Preparation Matters: Use day-old cold rice with lower moisture content for optimal texture, preventing clumping and ensuring each grain separates beautifully.
- Balance Seasoning Carefully: Add soy sauce incrementally and taste frequently to control saltiness, allowing individual ingredient flavors to shine through without overwhelming the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 476
- Sugar: 2g
- Sodium: 910mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 165mg