Description
Sizzling Chinese-style onion beef fried rice delivers comfort and flavor in one delightful skillet. Savory beef, caramelized onions, and perfectly seasoned rice combine for a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- ½ lb (225g) flank steak or sirloin, thinly sliced
- 2 eggs, beaten
Seasonings and Sauces:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- ½ teaspoon cornstarch
- ½ teaspoon sesame oil
- ½ teaspoon black pepper
- ½ teaspoon sugar
- ½ teaspoon red pepper flakes
Base and Aromatics:
- 3 cups cooked and cooled rice
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 green onions, chopped
- 2 tablespoons vegetable oil
- Sesame seeds (for garnish)
Instructions
- Thoroughly mix sliced beef with soy sauce, cornstarch, sesame oil, and black pepper in a mixing bowl, ensuring each beef slice is evenly coated.
- Allow beef to marinate while gathering and prepping remaining ingredients, which will help tenderize the meat and enhance its flavor profile.
- Heat wok or large skillet over high heat, adding a thin layer of oil to create a sizzling cooking surface.
- Quickly stir-fry marinated beef pieces until they develop a golden-brown exterior and reach medium doneness, then transfer to a separate plate.
- In the same wok, sauté diced onions until they become translucent and slightly caramelized, releasing their natural sweetness.
- Add cooked rice to the wok, breaking up any clumps and spreading it evenly across the cooking surface to create crispy edges.
- Incorporate scrambled eggs into the rice, stirring continuously to distribute them throughout the mixture.
- Return seared beef to the wok, gently folding it into the rice and egg mixture to ensure even distribution.
- Season the entire dish with additional soy sauce, adjusting to taste and creating a rich, savory flavor profile.
- Garnish with chopped green onions and serve immediately while the rice remains hot and crispy.
Notes
- Tenderize beef by coating with cornstarch, which creates a protective layer preventing moisture loss during high-heat cooking.
- Add a splash of sesame oil to enhance the marinade’s depth, introducing a subtle nutty aroma that complements the beef’s richness.
- Choose cold, day-old rice for better texture, as freshly cooked rice tends to become mushy and clump together during stir-frying.
- Opt for high-heat cooking to achieve that coveted wok hei flavor, ensuring beef remains juicy and rice develops a delightful crispy edge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 1g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 140mg