This Steak Fried Rice is so delicious and so easy to make too! Pan seared steak stir fried with mixed vegetables, eggs, garlic, rice, soy sauce and more!

By the way if you love fried rice recipes, check out this round up of 20+ delicious fried rice recipes from around the world! There’s kimchi fried rice, thai fried rice, chinese fried rice and more!

Steak Fried Rice Ingredients

Here are some notes and tips on the various ingredients:

Steak / Beef

We will be cooking the steak on stove top, so similar to stir frying, tender beef cuts such as sirloin, ribeye, tri tip, top loin, tenderloin, and flat iron all work very well. Just make sure to cut the beef in to strips or smaller and equal sizes for even cooking!

In this recipe, I used ribeye this round (as pictured), but I do switch it up occasionally, so you may want to try all different types and see what is your favorite!

Soy Sauce

Light soy sauce (aka 生抽, sheng chou) is the one I use in this dish. It’s used to enhance the flavors! This kind of soy sauce is often used in stir fry sauces, marinades, dipping sauces and more.

If you’re not sure what kind of soy sauce you have, this is probably it as it is the most common type of soy sauce. Also, if you ever see a recipe that says ‘soy sauce’ and doesn’t specify what kind, this is most likely it. To learn more about other soy sauces, check out my post on Chinese condiments here.

Oyster Sauce

Oyster sauce is actually literally made by cooking oysters! It’s usually made from oyster extracts, sugar, salt and cornstarch. If you think that’s gross because you hate the taste of seafood, for some reason, the fishy seafood taste isn’t actually… noticeable. I legit grew up not realizing that oyster sauce even had seafood in it. The flavor of oyster sauce is sweet and savory.

By the way, I highly recommend vegetarian oyster sauce! I just find it so tasty, as it is made with mushrooms instead, so if you can find that, check that out.

Sesame Oil

There are different sesame oils, and the one for this recipe is light sesame oil (or aka pure sesame oil). This type can be used as a cooking oil, similar to vegetable oil, except of course it gives off a delicious sesame flavor. Light sesame oil has a higher smoke point than dark sesame oil, so it is more suitable for cooking at high heat.

Cornstarch

Cornstarch is often used in marinating meat in Chinese cooking. This is because when added to marinades, it provides a light coating to meat from high heat, which prevents overcooking, and keeps the meat tender.

Sugar

Sugar is used to balance out the saltiness of the dish.

Garlic and Onions

These two ingredients are used to enhance the flavor of the dish. I know some people don’t like onions, and it is fine to skip this ingredient if you are not a fan of onions.

Frozen mixed vegetables

I love that frozen mixed veggies exist because it has made making fried rice so much easier! I recommend a blend with frozen peas, carrots and corn, but almost any blend will work.

And don’t feel like you are limited to frozen mixed veggies either, you can use fresh vegetables as well as long as you cut it in to smaller pieces. The frozen mixed veggies are just an easy option! Sometimes we add sliced fresh mushrooms too.

Eggs

Eggs provide some extra protein to the fried rice dish. If you absolutely love eggs, feel free to use an extra egg in the dish. And on the other hand, if you hate eggs or are allergic to it, you can skip it too.

Cooked Rice

This is a well known Asian cooking fact – the best type of rice to use for fried rice is actually leftover rice from the day before!

When rice is freshly cooked, it is very moist and sticky and it’s also the best time to eat it as is. When you have leftover rice, it’s a lot drier, and gives your fried rice the right texture that is well known in restaurants.

Green onions

The Green Onions are there for some flavor but also garnish – so it is optional. I normally chop a lot of green onions and then keep them covered/sealed in the fridge so I can use them on any dishes I want, so it’s not hard for me to have chopped green onions to sprinkle on top.

If you do not have green onions available, you can skip it, I prefer mine with it.

How to make Steak Fried Rice

• Steak Marinade
  • 1 lb steak, cut in to 1 inch strips
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1/2 teaspoon sugar
• 3 tbsp cooking oil, separated
• 5 crushed garlic, roughly chopped
• 1 cup frozen mixed veggies (corn, peas, carrots, etc.)
• 1 small onion, chopped
• 2 eggs, beaten
• 2 cups of cooked rice
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp white pepper
• Salt, to taste
• Green onions, chopped (optional)

Marinade steak with soy sauce, oyster sauce, sesame oil, cornstarch, and sugar for at least 30 minutes covered in refrigerator (up to over night).

In a large nonstick pan or wok, add 1 tbsp of oil over medium-high heat. Add the garlic and beef and stir fry until mostly browned, then remove from heat and set aside.

Add 1 tbsp cooking oil back in the pan, along with garlic, onion, and frozen mixed veggies in to wok or cooking pan, and cook for about 2 minutes, or until vegetables begin to soften, stirring occasionally.

With a spatula, move vegetables to one side of the skillet, if the pan is dry go ahead and add a little more oil. Then add the beaten eggs to the other side, and stir it to scramble. I actually usually just crack the eggs in to the pan and then scramble to skip beating the eggs resulting in an extra bowl to wash 🙂

Add another tbsp of cooking oil, and then the cooked rice and stir to mix well.

Add steak back in to cooking pan, along with soy sauce, oyster sauce, sesame oil, white pepper, and salt to taste, and stir fry everything to blend together. Cook for about 3 more minutes or until well mixed and beef is cooked to preferred doneness.

Sprinkle chopped green onions on top (optional), remove from heat and serve!

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