Garlic Beef Fried Rice
🛒 What You’ll Need
- 1 lb Steak (Sirloin or Flank work great), cut into small bite-sized cubes 🥩
- 3 cups Cooked rice (Day-old cold rice is the secret to perfect texture!) 🍚
- 5-6 cloves Garlic, minced (yes, we love garlic!) 🧄
- 2 Large eggs, lightly beaten 🥚
- 1 cup Frozen peas and carrots (optional, but adds great color!) 🥕🫛
- 3 tbsp Soy sauce 🍶
- 1 tbsp Oyster sauce (for that authentic umami flavor!) 🌊
- 1 tsp Sesame oil 🥜
- 2 Green onions, sliced 🧅
- Butter or Vegetable oil for frying 🧈🫒
- Salt & Black pepper to taste 🧂🖤
👩🍳 Instructions
- Sear the Beef: Heat a large skillet or wok over high heat with a splash of oil. Season the beef cubes with salt and pepper, then sear until browned and tender. Remove from the pan and set aside. 🥩🔥🍳
- Scramble the Eggs: In the same pan, add a little more oil if needed. Pour in the beaten eggs and scramble until just set. Move them to the side of the pan. 🥚🌪️
- Aromatics & Veggies: Add a knob of butter and the minced garlic. Sauté for 30 seconds until fragrant (don’t let it burn!). Toss in your peas and carrots and cook for 2 minutes. 🧄🥕🔥
- The Rice: Add the cold rice to the skillet. Use your spatula to break up any clumps. Stir-fry for 3-4 minutes so the rice gets slightly crispy and absorbs all that garlic butter goodness! 🍚🤝✨
- Sauce it Up: Pour the soy sauce, oyster sauce, and sesame oil over the rice. Toss everything together until the rice is evenly coated and beautiful golden-brown. 🍶🌀🤤
- Combine: Return the cooked beef and its juices to the pan. Add half of the green onions and give it one final, high-heat toss! 🥩🧅👑
- Serve: Garnish with the remaining green onions as seen in the photo and enjoy! 🍽️😋✨
🔥 Pro Tips:
- The “Cold Rice” Rule: Always use chilled, leftover rice! Freshly cooked rice is too moist and will turn mushy in the pan. 🍚❄️💎
- High Heat is Key: Keep the heat high and the ingredients moving! This gives you that “Wok Hei” (breath of the wok) flavor that makes takeout so good. 🥡🔥🎯
