Beef Fried Rice — This better-than-takeout beef fried rice is EASY, ready in 20 MINUTES, and made in ONE skillet! Everyone loves the big juicy strips of steak and perfectly fried rice that’s speckled with bits of onions, peas, carrots, and scrambled eggs. The combination of the soy sauces, oyster sauce, and toasted sesame oil make it taste so authentic!
Chinese Beef Fried Rice Recipe
Two of my most popular recipes on my site are my easy, better-than-takeout fried rice recipes for Chicken Fried Rice and Shrimp Fried Rice. They have been made and loved by thousands of readers over the years!
Little did I know when I made them how popular they would become.
This homemade beef fried rice is better than takeout thanks to a generous quantity of juicy strips of sirloin steak that are perfectly seared.You won’t have to hunt and peck wondering “where’s the beef?” in this fast and easy fried rice recipe.
Along with the beef, there are pieces of carrots, peas, onions, and scrambled eggs speckled throughout the rice. I love these little bits that feel like treasures on my fork.
This homemade faster-than-takeout beef fried rice is seasoned and perfumed with two types of soy sauce, oyster sauce, and sesame oil. They all serve a purpose and I explain below what to do or to use if you don’t keep them all on hand.
The bottom line is that your family is going to love this authentic tasting beef fried rice. And the chef is going to love that this is a one-skillet meal that’s ready in 20 minutes!
Ingredients in Beef Fried Rice
To make better-than-takeout beef fried rice, you’ll need the following fridge and pantry ingredients including:
- Dark soy sauce
- Soy sauce or reduced sodium soy sauce
- Oyster sauce, optional but recommended
- Canola or vegetable oil
- Toasted sesame oil
- Sirloin or flank steak
- White onion
- Frozen peas and carrots
- Cooked rice
- Scallions, optional for garnishing
How to Make Beef Fried Rice
For steak fried rice that’s ready faster than you can call for takeout, follow this easy recipe with straightforward steps:
Step 1: Combine the soy sauces and oyster sauce and set aside.
Step 2: Add the oils, sear the beef and cook it until just done, then remove it and set aside on a plate.
Step 3: Add the onion and saute momentarily before adding the peas and carrots. Then transfer to the plate with the beef.
Step 4: Add the eggs. scramble them, and add to the plate with the other cooked food.
Step 5: Add the rice, let it sit in the pan briefly to char a bit, then add in all the other cooked food.
Step 6: Drizzle the soy and oyster sauce mixture over everything.
Step 7: Stir, cook for another few minutes, and optionally serve with scallions.
What Cut of Beef is Best for Fried Rice?
For my homemade beef fried rice I use sirloin steak, cut into 1/4-inch strips. Because this recipe cooks so fast, you need a tender cut of steak rather than one that you can tenderize with a longer cooking time.
Another good option is flank steak. I haven’t experimented with other cuts of steak nor ground beef.
What Kind of Rice Is Best for Fried Rice?
When it comes to selecting rice for beef fried rice, most Asian restaurants start with basic white rice. Use day-old, previously cooked, cold, white rice for optimal results.
That being said, I am a big fan of kitchen shortcuts and in both my Chicken Fried Rice and Shrimp Fried Rice recipes, I use precooked packets of ready rice that I simply microwave for about 90 seconds and use them immediately — not day old, and not cold. If you’re going this route, use two 8-ounce packages.
You can also experiment with brown rice, long grain, jasmine, or your favorite rice for a less-than-traditional twist.
Can I Use Other Vegetables in Beef Fried Rice?
Yes, of course you can use other veggies when making this Chinese fried rice recipe with beef. Peas and carrots are the most common. I use a frozen blend.
A frozen blend with corn, peas, and carrots is also great. For these, I tend to opt for frozen over canned because they’re less mushy.
Although some canned and drained baby corn, frozen and cooked edamame, fresh sugar snap pea or pea pods, or canned bamboo shoots are all great ideas.
Do I Have to Use Both Soy Sauces and Oyster Sauce?
If you don’t have both dark and regular soy sauces, just use what type soy sauce you keep on hand.
Oyster sauce is a lovely depth of flavor booster. However, if you don’t have it, you can omit it. Add a touch more soy sauce in that case.
Tips for The Best Beef Fried Rice
Rice: I am all about using what I have on hand. If that means a mixture of one packet of microwaved rice as well as some leftover rice I have in the fridge, great, and in it all goes.
Veggies: If I have extra sugar snap peas, some grilled corn, or some leftover roasted broccoli taking up space in my fridge, I toss them all in my beef fried rice. Although not traditional per se, this is practical. And boy, do I ever love a good fridge clean-out recipe!
Skillet: I make my beef fried rice in a non-stick, large, high-sided skillet. At least 8 inches but preferably 10 inches is my suggestion. If you have a wok, awesome and use it. I do not have one.
Oil: When I start cooking beef fried rice, I use about 2 tablespoons of canola or vegetable oil. And because I adore sesame oil, I use 2 tablespoons of that, too. If you’re not a huge fan of sesame oil, or are unsure, start with 1/2 to 1 tablespoon sesame oil.
I always buy the Trader Joe’s brand of Toasted Sesame Oil but any brand will do.
You’ll notice in this recipe for fried rice with beef strips that there are a lot of things in and out of your skillet:
- First the beef
- Then the onions, peas, and carrot mixture
- Then the scrambled eggs
- Before you add the rice
- And then add everything else back in and sauce it up!
It all goes really fast, but if at any time you think it needs more oil, or soy or oyster sauce, add it and don’t be shy about it.
Make sure when you’re serving the fried rice that you add an additional drizzle of soy sauce if you think it needs it.
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- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce or reduced sodium soy sauce
- 1 tablespoon oyster sauce, highly recommended but optional (use additional soy sauce if not using)
- 2 tablespoons vegetable or canola oil, plus more if needed
- 1 to 2 tablespoons toasted sesame oil*
- 1/2 to 3/4 pound sirloin or flank steak, cut into 1/4-inch strips
- 1/2 cup white onion, diced small
- 1 1/2 cups frozen peas and carrots
- 2 or 3 large eggs*
- 4 cups cooked rice***
- Scallions, thinly sliced; optional for garnishing
- To a small bowl, add the dark soy sauce, regular or reduced sodium soy sauce (I use reduced sodium rather than regular) optional but recommended oyster sauce, and stir to combine; set aside.
- To a large ( 8 to 10 inches) high-sided skillet, add the oils, beef, and cook over medium-high heat until beef has a nice char and sear and is just done, about 3 to 5 minutes. Stir and flip frequently to ensure even cooking.
- Remove the cooked beef with a slotted spoon and place on a plate; set aside. Don't drain anything from the skillet.
- Add the onion and cook for about 2 to 3 minutes, or until it's beginning to soften.
- Add the peas and carrots mixture (I don't bother to thaw them usually and add straight from the freezer), stir, and cook for about 2 minutes, or until the vegetables have softened. Remove them with a slotted spoon and place on the plate with the beef.
- Add the eggs and scramble them, about 2 to 3 minutes. If needed, add a touch more vegetable or canola oil. After they're scrambled, add the eggs to the plate with the rest of the cooked food.
- Add the cooked rice*** to the skillet, drizzle with a bit of vegetable or canola oil if desired, and allow it to just sit there and rest for about 2 minutes in order to sear a bit.
- Stir the rice around and then add back in all the cooked food - the beef, onions, peas and carrots, and stir.
- Evenly drizzle with the soy and oyster sauce mixture, cook for about 2 minutes, or until everything warms through.
- Optionally garnish with sliced scallions and serve immediately. If desired for serving, drizzle your fried rice with additional soy sauce.
- Extra beef fried rice will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.
*I love sesame oil but it has a strong flavor. If you are not sure, use 1 tablespoon as to not overwhelm the dish.
**For me, egg in fried rice is one of my favorite parts so I always use 3 eggs rather than 2.
***Traditional fried rice recipes call for using day old, previously cooked and refrigerated, cold white rice. In reality I tend to use two packets of white ready rice that I microwave for 90 seconds and use immediately - not day old nor cold. You can also use brown, long grain, jasmine, or your favorite rice.
Amount Per Serving: Calories: 656Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 235mgSodium: 1285mgCarbohydrates: 56gFiber: 3gSugar: 5gProtein: 42g
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15-Minute Sheet Pan Chicken Fried Rice – Easy HEALTHIER “fried rice” that’s actually baked and not fried!! Full of authentic flavor and ready faster than you can call for takeout!!
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