Marinade for Beef for Fried Rice

Beef fried rice is probably one of my favorite dishes on a standard Chinese takeout menu (at to the lowest degree when you get to the fried rice cavalcade). Stir-fried beefiness with onions, peas, and of course, a little wok hei is a powerful combination that is often taken for granted.

Judy would agree with me considering, shortly later we met, I discovered it was her favorite fried rice dish besides! (That was one of many things that sealed the deal for me!)

All kidding aside, even today, when nosotros are traveling and in need of fresh veggies, we seek out the nearest Chinese take-out restaurant to get our set up of green vegetables and indulge in a good take-out style beef fried rice.

One topic of belatedly on the web log is whether or not i should use MSG (Monosodium Glutamate, read more virtually it here). Oft, part of the care for of ordering takeout is the season boost that comes from a trivial MSG.

We don't have to tell yous that MSG is still quite controversial—some say it'south fine, others say it'due south a scourge on nutrient. Just bank check out some comments in our egg drib soup post to run into the give-and-take among our readers!

But as a child of 2 Chinese eating place owners, I would be lying if I said that a picayune MSG here and there doesn't add a great boot and that incommunicable-to-deny eatery quality beef fried rice.

Adding MSG is always optional, but if you lot're curious about it and you don't have any allergies, I take to say that this beefiness fried rice recipe is the perfect opportunity to endeavor adding a half teaspoon to determine for yourself.

Beef Fried Rice Recipe Instructions

Allow's get cooking!

Marinate Beef

First, combine the beefiness with table salt, water, baking soda, dark soy sauce (mushroom flavored preferred), cornstarch, and oil in a bowl and stir until well-incorporated. Set aside. (We added a bit of water to marinate the beef, which more often than not is a no-no for beef…but for this fried rice dish, it keeps the small morsels of beef juicy and tender!)

For more than detailed information on preparing beef merely similar restaurants do information technology, run across our post on How to Prepare Beef for Stir Fry.

Set Sauce

Next, combine the hot water, saccharide, sesame oil, soy sauces, MSG (if using), and white pepper in a modest bowl. This is the sauce that you'll exist adding to the rice, and it's much easier to have information technology combined and ready to go earlier you first cooking. If you accept questions about the differences between low-cal and dark soy sauces, exist certain to check out our Chinese sauces, vinegar, and oils ingredient page.

Prep Rice

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 yous are using cold leftover rice, effort to break up the clumps as best as possible.

Scramble the Eggs

Estrus your wok over medium loftier oestrus, add together 1 tablespoon of oil and the eggs, and scramble them until just cooked. Yous tin starting time scooping them upwards when they await like they are about done. Transfer them back into the same bowl yous mixed them in and ready aside. They will go on to cook in the basin and you will cook them again in the rice.

Bring Information technology All Together

Oestrus the wok until only smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in 1 layer, and let sear for 20 seconds. Adjacent, stir fry the beefiness until about 70% done. Transfer the beef back to the marinade bowl, and gear up bated.

With the wok over medium loftier heat, add the last tablespoon of oil. Add the onions, and sauté until translucent (about 2 minutes).

Add the rice, using a metal spatula to flatten out and break upward whatever large clumps. If the rice is cold from the refrigerator, continue stir-frying until heated through, about 5 minutes. Besides, sprinkling a piffling water on big clumps of rice will help break them up more hands.

(When it comes to fried rice, using leftover rice is perfectly fine and some even prefer information technology, but we wouldn't survive without our trusty rice cooker. If you're in the market for one, check out our Chinese Cooking Tools page.)

One time the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motility until the grains are evenly coated with sauce. The rice should be completely hot by now.

Next, add the beefiness and any juices from the basin y'all prepare bated earlier, and stir fry for another minute.

Add the eggs, breaking up any large clumps, peas, and the scallions.

Go on stir-frying for another 30 seconds. Button the rice into the center of the wok to permit the perimeter of the wok oestrus up. After about twenty seconds, pour 1 tablespoon of Shaoxing wine effectually the perimeter of the wok. Stir-fry for another 20 seconds. Calculation the wine using this method gives the dish a little extra wok hei! At this indicate, taste the rice to encounter if information technology needs a little more than salt, soy sauce, or white pepper. Re-season accordingly.

Serve your beef fried rice immediately!

If you're like us, don't forget some homemade chili oil with your archetype Chinese have-out beef fried rice!

Prep: twenty minutes

Cook: 15 minutes

Total: 35 minutes

For the beef:

• ▢ ten ounces flank steak (285g, cutting into seize with teeth-sized pieces)
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon h2o
• ▢ 1/eight teaspoon baking soda (optional, but good for tougher cuts of meat)
• ▢ 1 teaspoon dark soy sauce (mushroom flavored preferred)
• ▢ i teaspoon cornstarch
• ▢ 1 teaspoon oil

• First, combine the beef, table 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...merely for this fried rice dish, it keeps the small morsels of beef juicy and tender!)

• Side by side, combine the hot water, carbohydrate, sesame oil, soy sauces, MSG (if using), and white pepper in a small basin. This is the sauce that you'll exist 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 information technology with a fork or with your easily (yous can rinse your easily in cold water if the rice starts sticking to them). If y'all are using cold leftover rice, attempt to break up the clumps every bit all-time equally possible.

• Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked. Yous tin commencement scooping them up when they expect like they are almost done. Transfer them dorsum into the same bowl you mixed them in and set bated. They volition go on to melt in the bowl and you lot will melt them again in the rice.

• Estrus the wok until but smoking and spread one 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 beefiness dorsum to the marinade bowl, and set aside.

• With the wok over medium loftier heat, add together the last tablespoon of oil, and sauté the onions until translucent, virtually 2 minutes. Add the rice, using a metallic spatula to flatten out and break up whatsoever large clumps. If the rice is common cold from the fridge, go along stir-frying until the rice is warmed upwardly, near v minutes. Also, sprinkling a little water on large clumps of rice will help break them upwards more easily.

• In one case the rice is warmed through, add together the sauce mixture. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should exist completely hot past now. Next, add the beef and any juices from the basin you set aside earlier, and stir fry for some other minute.

• Add the eggs, breaking upwardly whatever large clumps, peas, and the scallions. Go along stir-frying for another 30 seconds. Push the rice into the eye of the wok to let the perimeter of the wok heat up. Subsequently about 20 seconds, pour i 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 piddling actress wok hei! At this betoken, gustation the rice to see if information technology needs a fiddling more common salt, soy sauce, or white pepper and season appropriately.

• Serve immediately, and, if yous're like us, don't forget some homemade chili oil!

Calories: 360 kcal (18%) Carbohydrates: 43 1000 (14%) Protein: xviii yard (36%) Fat: 12 1000 (18%) Saturated Fat: 2 chiliad (10%) Cholesterol: 83 mg (28%) Sodium: 588 mg (25%) Potassium: 308 mg (9%) Fiber: ii grand (eight%) Sugar: 2 1000 (2%) Vitamin A: 240 IU (5%) Vitamin C: 9 mg (11%) Calcium: twoscore mg (four%) Atomic number 26: ane.seven mg (ix%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes merely. While we practice our all-time to provide nutritional information as a full general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. volition alter the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, utilize your preferred diet calculator to make up one's mind nutritional information with the actual ingredients and quantities used.

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