Chinese Fried Beef And Rice Recipes

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CLASSIC BEEF FRIED RICE



Classic Beef Fried Rice image

Beef fried rice is definitely one of our favorite items on your average Chinese takeout menu. Find out how to make an easy & better beef fried rice at home!

Provided by Bill

Categories     Beef

Time 35m

Number Of Ingredients 21

10 ounces flank steak ((285g, cut into bite-sized pieces))
¼ teaspoon salt
1 tablespoon water
1/8 teaspoon baking soda ((optional, but good for tougher cuts of meat))
1 teaspoon dark soy sauce ((mushroom flavored preferred))
1 teaspoon cornstarch
1 teaspoon oil
1 tablespoon hot water
¼ teaspoon sugar
½ teaspoon sesame oil
1½ tablespoons soy sauce
2 teaspoons dark soy sauce
½ teaspoon MSG ((totally optional!))
Fresh ground white pepper
5 cups cooked rice
3 tablespoons canola oil ((divided))
2 eggs ((beaten))
1 medium onion ((diced))
3/4 cup peas
1 scallion ((chopped))
1 tablespoon Shaoxing wine

Steps:

  • First, combine the beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside. (We added a bit of water to marinate the beef, which generally is a no-no for beef...but for this fried rice dish, it keeps the small morsels of beef juicy and tender!)
  • Next, combine the hot water, sugar, sesame oil, soy sauces, MSG (if using), and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
  • Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
  • Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done. Transfer them back into the same bowl you mixed them in and set aside. They will continue to cook in the bowl and you will cook them again in the rice.
  • Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let sear for 20 seconds. Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
  • With the wok over medium high heat, add the last tablespoon of oil, and sauté the onions until translucent, about 2 minutes. Add the rice, using a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, about 5 minutes. Also, sprinkling a little water on large clumps of rice will help break them up more easily.
  • Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now. Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute.
  • Add the eggs, breaking up any large clumps, peas, and the scallions. Continue stir-frying for another 30 seconds. Push the rice into the middle of the wok to let the perimeter of the wok heat up. After about 20 seconds, pour 1 tablespoon of Shaoxing wine around the perimeter of the wok. Stir-fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei! At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.
  • Serve immediately, and, if you're like us, don't forget some homemade chili oil!

Nutrition Facts : Calories 360 kcal, Carbohydrate 43 g, Protein 18 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 588 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

MAY YACOUBI



May Yacoubi image

Toss up a whole mix of flavors with this fragrant Chinese Beef Fried Rice. When done right, your rice will obtain the distinct "wok-hey" flavor, a charred taste that's almost like umami to the taste buds. The medium-high heat of the wok is necessary to drive out the moisture of your rice grains. If you can use overnight rice for this dish, it will be even better. Pair it with a herbal soup or Chinese tea to counter balance the oiliness of this dish.

Provided by May Yacoubi

Categories     Chinese Food Recipes | Learn To Cook Chinese Food

Yield Serves 6 person

Number Of Ingredients 28

400 g beef fillet (from the tenderloin tail cut into bite-sized pieces)
¼ tsp salt
1 tbsp water
1 tsp dark soy sauce (mushroom flavored preferred)
1 tsp cornstarch
1 tsp oil
1 tbsp hot water
¼ tsp sugar
½ tsp sesame oil
1½ tbsp regular or light soy sauce
2 tsp dark soy sauce
fresh ground white pepper
5 cups cooked short grain rice (preferably leftover rice)
3 tbsp canola oil (divided)
2 eggs (beaten)
1 medium onion (diced)
3/4 cup peas
2 spring onions (finely chopped)
1 cup cooked peas
4 tbsp chili flakes (crushed)
2 tsp five spice powder
3 tbsp toasted sesame seeds
1 tsp ground sichuan peppercorn
1 whole star anise
2 bay leaves
1 cup vegetable oil
1 piece ginger (thinly sliced)
1 tsp salt

Steps:

  • Marinate beef. First, combine the beef, salt, water, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside.
  • Make rice sauce. Next, combine the hot water, sugar, sesame oil, soy sauces and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
  • Scramble eggs. Heat your wok over medium high heat, add 1 tbsp of oil, eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done and set aside.
  • Cook beef. Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let it sear for 20 seconds. Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
  • Cook rice. With the wok over medium high heat, add the last tbsp of oil, and sauté the onions until translucent for about 2 minutes. Add the rice, using a metal spatula to flatten out and break up any large clumps.
  • Add in meat and eggs. Once the rice is warmed through, add the sauce mixture. The rice should be completely hot by now. Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute. Add the eggs, breaking up any large clumps, peas, and the scallions. Continue stir-frying for another 30 seconds. At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.
  • Make chilli oil. To make the oil, combine all the spices in a bowl. Heat the oil till smoking and add the ginger pieces to infuse the oil. Pour the oil over the spices and mix well.

BEEF & BROCCOLI FRIED RICE RECIPE BY TASTY



Beef & Broccoli Fried Rice Recipe by Tasty image

Here's what you need: flank steak, soy sauce, sesame oil, minced garlic, brown sugar, water, cornstarch, oil, onion, broccoli floret, eggs, cooked white rice, pepper, sliced scallions

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 lb flank steak, sliced into strips
¼ cup soy sauce, plus 3 tablespoons, divided
2 tablespoons sesame oil, divided
2 tablespoons minced garlic, divided
1 tablespoon brown sugar
½ cup water
1 tablespoon cornstarch
2 teaspoons oil
½ cup onion
1 cup broccoli floret
3 eggs, beaten
2 cups cooked white rice
pepper, to taste
sliced scallions, for garnish

Steps:

  • Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
  • In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.
  • In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.
  • Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.
  • Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.
  • Serve garnished with scallions.
  • Enjoy!

Nutrition Facts : Calories 557 calories, Carbohydrate 41 grams, Fat 23 grams, Fiber 2 grams, Protein 43 grams, Sugar 4 grams

CHINESE FRIED BEEF AND RICE



Chinese Fried Beef and Rice image

Leftover roast beef? Use it here! This recipe's been approved by the Iowa Beef Industry Council. I'm not sure how much they know about Chinese cuisine, but they do know their beef! NOTE: Rice must be cold or it will stick to the pan. Rice that is 24 hours old is suggested. Do NOT use Minute Rice.

Provided by DuChick

Categories     Rice

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 eggs, beaten
2 tablespoons cooking oil or 2 tablespoons butter
1 garlic cloves, minced or 1/8 teaspoon garlic powder
1 cup any vegetables
1/4 cup onion, chopped
1 cup cooked beef, chopped
2 cups cold cooked rice
2 tablespoons soy sauce

Steps:

  • Scramble eggs. Set aside.
  • In large frying pan, heat 2 tablespoons oil on medium high heat.
  • Add garlic to heated oil and stir.
  • Add vegetables, onion and beef.
  • Mix until blended and cook, stirring constantly, 2-3 minutes.
  • Add rice and cook, stirring constantly until rice is hot.
  • Stir in soy sauce and eggs.

CHINESE BEEF AND RICE



Chinese Beef and Rice image

Make and share this Chinese Beef and Rice recipe from Food.com.

Provided by caydreams_12249499

Categories     < 60 Mins

Time 40m

Yield 1 cap, 6 serving(s)

Number Of Ingredients 11

1 cup rice
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 cups boiling water
1 bouillon cube
2 teaspoons soy sauce
1 medium onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 stalks celery, diced
2 cups diced cooked carna asada style beef

Steps:

  • Cook beef in wok in 1 T. of hot oil - med. high heat until brown. Remove and set aside. Cook rice in medium hot oil until it's golden brown. Add salt, water, bouillion cube,and soy sauce. Cover, simmer for 20 minutes. Add rest of ingredients. Cover and simmer 10 minutes more. (may have to add more water) All water should be absored at end of cooking time. If not remove cover and allow liquid to evoporte. Serve.

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