Thin sliced steak, carrots, peas and onion all stir fried together with steak and egg. This Steak Fried Rice is perfectly seasoned and oh so delicious!
We love Asian fare — the flavors are one of our most favorites of all. Soy sauce, ginger, and of course, Sesame oil. That nutty flavor and aroma it gives is just top notch!
This month while browsing the recipes of my Secret Recipe Club assigned page, “Oh! You Cook! ,” I happened upon this recipe for Steak Fried Rice. I have a really good Fried Rice recipe that we eat all of the time, and I even make a Ginger & Basil Fried Rice. Fried rice is a one pot meal we all enjoy. I like to serve it with an Asian salad or slaw on the side.
Dinner = Done!
Dena, the blogger at Oh! You Cook! has a HUGE selection of recipes. I enjoyed browsing them all. If you are looking for kosher recipes, she is your girl! She is the author of her own cookbook, The Everything Kosher Slowcooker Cookbook. But, as she says, you don’t have to be Kosher or Jewish even, to enjoy her recipes. She is right! I can’t wait to try her Baked Chicken with Peaches and her Blackberry Salad, just to name a couple.
I only changed a little bit about her recipe. I used Sesame oil instead of vegetable oil, and I made enough to serve 6 people instead of four. I changed the steps a tad, making like I am accustomed to, but in the long run, however you make it, you will get the same delicious outcome! This recipe is a MUST TRY. Thanks for the great recipe, Dena!
- 1½ - 2 pounds Top Sirloin Fillet, sliced thinly against the grain
- 6 Tablespoons low sodium soy sauce
- 1 Tablespoon balsamic vinegar
- 3 Tablespoons Sherry
- 2 teaspoons sugar
- ½ teaspoon red pepper flakes
- 2 teaspoons ground ginger
- 2 cloves garlice, minced
- 6 cups (preferably day old) cold rice
- 4 Tablespoons Sesame oil
- 2 eggs
- 1 medium sized onion, sliced
- 1 cup carrot, diced
- ⅓ cup scallions, sliced
- 1 cup frozen peas
- Whisk together: soy sauce, vinegar, Sherry, sugar, red pepper flakes, ginger and garlic.
- Place sliced steak in a one gallon zippered bag, pour marinade over the top. Release all of the air from the bag, and seal. Massage the meat with your hands to get the marinade evenly distributed. Place in the refrigerator and leave for a few hours. If you are home and able, massage it and move the meat around in the marinade every couple of hours.
- Heat a large skillet or wok (I use a large cast iron skillet) with 4 Tablespoons of Sesame oil. Spread the oil out in the pan. To test if it's hot enough, flick some water into the pan, if it sizzles, it's perfect!
- Drain the marinade from the meat. Add meat to hot pan. Stir fry until meat is about half way cooked. Add in the onions and carrots and continue to cook. When it is almost done, push it to the side of the pan, add eggs and scramble them on the empty side of the pan. Mix it all together and add rice. Stir frying together. I did add a bit more Sesame oil at this time, and added a bit of soy sauce while I was cooking it. Add peas. Stir fry til they are hot. Top with scallions and serve!
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