Description
Crispy Beef Delight with Flavorful Fried Rice offers a mouthwatering Chinese-inspired culinary journey of perfectly seared beef and savory rice. Delicate meat slices dance with aromatic vegetables, promising a satisfying meal that will transport you to the bustling streets of Beijing.
Ingredients
Scale
Protein:
- 1 lb (454 grams) beef sirloin or flank steak, thinly sliced
Vegetables:
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- ½ cup carrots, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
Sauces and Seasonings:
- ¼ cup (60 milliliters) soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ cup (30 grams) cornstarch
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Vegetable oil for frying
Fried Rice Ingredients:
- 3 cups cold cooked rice, preferably day-old
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 2 green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
Instructions
- Meticulously coat thin beef slices with cornstarch, ensuring complete and even coverage for optimal crispiness.
- Heat vegetable oil in a large skillet over medium-high heat, carefully frying beef portions in small batches until achieving a rich golden-brown exterior with crunchy texture.
- Transfer crispy beef to a paper towel-lined plate, allowing excess oil to drain while maintaining temperature and crunchiness.
- Using the same skillet, reduce oil to approximately , then sauté minced garlic, freshly grated ginger, and chopped green onions until releasing aromatic fragrances.
- Add sliced bell peppers, broccoli florets, and julienned carrots, cooking for 3-4 minutes until vegetables reach a vibrant, tender-crisp consistency.
- Prepare sauce by whisking together soy sauce, rice vinegar, honey, and sesame oil in a separate mixing bowl, creating a harmonious flavor blend.
- Pour sauce over sautéed vegetables, then introduce cornstarch slurry to develop a glossy, thickened coating.
- Reintroduce crispy beef to the skillet, gently tossing to ensure comprehensive sauce coverage and uniform heating.
- In a separate large skillet, warm sesame oil for fried rice preparation.
- Scramble beaten eggs on one side of the skillet, then incorporate cold rice, breaking down any compacted clusters.
- Stir-fry rice until heated thoroughly, then mix in frozen peas, diced carrots, and additional chopped green onions.
- Drizzle soy sauce over fried rice, continuing to stir until achieving a uniform golden color and balanced flavor profile.
- Plate crispy beef atop fried rice, garnishing with additional green onion slices for visual appeal and fresh accent.
Notes
- Master the cornstarch coating technique for achieving perfectly crispy beef that locks in flavor and creates an irresistible golden exterior.
- Timing is crucial when stir-frying vegetables to maintain their vibrant colors and crisp-tender texture without overcooking.
- Balance your sauce ingredients carefully to create a harmonious blend of sweet, tangy, and savory flavors that complement the beef and vegetables.
- Use cold, day-old rice for the best fried rice results, as it prevents clumping and helps achieve that coveted restaurant-style golden color and texture.
- Always cook in batches when frying beef to ensure each piece gets crispy and doesn’t steam or become soggy from overcrowding the pan.
- Keep your wok or skillet on medium-high heat to get that perfect sear and caramelization on both meat and vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 592 kcal
- Sugar: 12 g
- Sodium: 1246 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 230 mg