What kind of beef is best for this onion beef fried rice recipe?

For the best onion beef fried rice recipe, sirloin or flank steak is recommended. These cuts are tender when sliced thinly against the grain and cook quickly in a hot wok without becoming tough. Marinating them briefly also enhances tenderness and flavor.

Why do I need to use day-old rice for fried rice?

Using day-old, refrigerated rice is crucial for any fried rice, including this onion beef fried rice recipe. Freshly cooked rice has too much moisture, which can lead to a mushy, clumpy texture when stir-fried. Day-old rice is drier, allowing the grains to separate easily and achieve that perfect fluffy, non-sticky fried rice consistency.

Can I add other vegetables to this onion beef fried rice recipe?

Absolutely! This onion beef fried rice recipe is very versatile. You can add a variety of vegetables like diced bell peppers, corn, mushrooms, thinly sliced cabbage, or green beans. Just add them with the onions or towards the end of the cooking process, depending on how crisp you like them.

How can I store leftover onion beef fried rice?

Leftover onion beef fried rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a hot wok or microwave until thoroughly warm. For best results, reheat in a wok to regain some of that delicious crispy texture.

onion beef fried rice recipe: 7 Steps to Wok-Fired Perfection at Home

Name: The Ultimate Wok-Fired Onion Beef Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb sirloin or flank steak, thinly sliced against the grain; 3 cups day-old cooked jasmine rice, refrigerated; 2 large yellow or sweet onions, thinly sliced; 3 large eggs, lightly beaten; 3 cloves garlic, minced; 1 inch ginger, grated (about 1 tbsp); 1/2 cup frozen peas and carrots (optional); 3 tbsp soy sauce, divided; 2 tbsp oyster sauce, divided; 1 tsp cornstarch; 1/2 tsp black pepper; 3 tbsp cooking oil (e.g., canola, vegetable, or peanut oil), divided; 1 tbsp sesame oil; 2 green onions, chopped, for garnish

Description

Master the art of homemade fried rice with this incredible onion beef fried rice recipe. Featuring tender marinated beef, sweet caramelized onions, and perfectly fluffy rice, this dish is a flavor explosion that's better than takeout. Quick, satisfying, and bursting with umami, it's destined to become your new favorite weeknight meal.

Ingredients

Scale

1 lb sirloin or flank steak, thinly sliced against the grain
3 cups day-old cooked jasmine rice, refrigerated
2 large yellow or sweet onions, thinly sliced
3 large eggs, lightly beaten
3 cloves garlic, minced
1 inch ginger, grated (about 1 tbsp)
1/2 cup frozen peas and carrots (optional)
3 tbsp soy sauce, divided
2 tbsp oyster sauce, divided
1 tsp cornstarch
1/2 tsp black pepper
3 tbsp cooking oil (e.g., canola, vegetable, or peanut oil), divided
1 tbsp sesame oil
2 green onions, chopped, for garnish

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Instructions

Step 1: Prepare the beef by thinly slicing it against the grain. In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of black pepper. Mix well and let marinate for at least 15 minutes.
Step 2: Heat 1 tablespoon of cooking oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the marinated beef in a single layer and cook for 1-2 minutes per side until nicely browned. Remove the beef from the wok and set aside.
Step 3: Add another tablespoon of cooking oil to the same hot wok. Add the thinly sliced onions and stir-fry for 3-4 minutes until they begin to soften and caramelize slightly.
Step 4: Push the onions to one side of the wok. Add the minced garlic and grated ginger to the empty side and stir-fry for about 30 seconds until fragrant. Then, mix the garlic and ginger with the onions.
Step 5: Add the day-old cold rice to the wok, breaking up any clumps with your spatula. Pour in the remaining 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and the sesame oil. Stir-fry vigorously for 3-5 minutes, tossing the rice to coat all grains and heat through, allowing some moisture to evaporate.
Step 6: Return the cooked beef to the wok. Add the frozen peas and carrots (if using), and continue to stir-fry for another 2-3 minutes, ensuring everything is well combined and heated through.
Step 7: Make a well in the center of the rice. Pour the lightly beaten eggs into the well and scramble them with your spatula until just set. Once cooked, quickly incorporate the scrambled eggs into the rest of the fried rice. Garnish with chopped green onions before serving. Serve your delicious onion beef fried rice immediately.

Notes

Always use day-old cold rice for the best fried rice texture. Don't overcrowd your wok, cook in batches if necessary, especially the beef, to ensure a good sear. Adjust soy sauce and oyster sauce to your taste. For an extra kick, add a dash of chili oil or Sriracha at the table.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Beef & Red Meat
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 6 g
Sodium: 1100 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 65 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 120 mg

Description

Ingredients

Instructions

Notes

Nutrition

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