Weeknight Steak Cravings Solved! Whenever those weeknight steak cravings hit, turn to this easy Steak Fried Rice recipe – a one-pan wonder to a comforting meal in just 15 minutes.
Whenever I’m in the mood for a quick meal that’s delicious but also incredibly satisfying, I turn to this Steak Fried Rice recipe. Perfectly seasoned seared steak cubes, with the comforting goodness of a garlic butter egg fried rice… all in the same pan!
I love steak, but I rarely make it. It’s one of those ingredients that you have to use immediately or max, 2-3 days top in the fridge. When I do come across some gorgeous steak, I almost always make fried rice to go with it. This is hands down, my favourite, go-to fried rice recipe to go with my steak.
Why you will LOVE this recipe:
- Quick and Easy: This recipe is surprisingly easy to make, and you’ll have a delicious meal ready in no time. It’s perfect for busy weeknights or when you’re craving a homemade, restaurant-quality dish.
- Ultimate Comfort Food: The perfectly seared steak cubes seasoned with just salt and pepper, and garlicky, buttery egg fried rice to complete the meal. This is the ultimate comfort food combo!
- One-Pan Wonder: Less cleanup is always a plus! Cooking both the steak and fried rice in the same pan not only saves time, but also allows the rice to pick up on all those gorgeous beefy flavours to meld together beautifully.
- Customisable: I made mine VERY simple, but this is so customisable! I added bird’s eye chillies for a hint of spice to complement the strong beefy flavours of my steak bites. Add your vegetables of choice to bump up the nutrition level – frozen mixed vegetables, corn or chopped broccoli are my all-time favourites.
Key Ingredients for Steak Fried Rice
- Steak: You need steak-quality meat for this such as sirloin or ribeye. Cut into equal cubes before seasoning. I scored some good wagyu steak – but not necessary! I usually use ribeye for this.
- Neutral Tasting, High Smoke Point Oil: Use neutral-tasting oils with a high smoke point – this just means the oil with no strong flavour that can withstand high heat without burning. These oils include vegetable oil, canola oil, avocado oil and sunflower oil. We will be using a high heat to sear the steak, and to stir fry the rice.
- Cooked Rice: Day-old rice would be great, but not necessary. I rarely use day-old, because, well, if I’m craving for fried rice now, I don’t want to have to wait a day for it! If you using a wok and high heat to make your fried rice, you do NOT need to use day old rice!
- Butter: Salted or unsalted butter can work for this recipe. I used salted butter.
- Garlic: Crush garlic – as much as you like! I love mine extra garlicky, so I used 3-4 cloves for my one serving.
- Bird’s Eye Chillies / Cili Padi (optional): Optional, but that hit of spice cuts the rich fattiness of the fried rice and the steak so well. Use any chilli peppers of choice.
- Egg: Can’t make egg fried rice without egg! Cook the eggs first, until cooked through. This will ensure your rice does not turn soggy.
- Seasoning: While you can get by just salt and pepper, I ALWAYS use more than one salting agent for my fried rice! In this recipe, I used just a pinch each of salt, maggi seasoning sauce and chicken stock powder. These are all different layers of salt that elevate fried rice to restaurant-quality level! There is no need to use these two seasonings either, these are other seasonings you can play around with depending on what you have in your pantry: soy sauce, oyster sauce, fish sauce.
Is this Hibachi-style?
It can most certainly be hibachi style! I used just a simple seasoning of salt and pepper, because I scored a very good cut of wagyu ribeye. To turn this more into the hibachi-style steak at teppanyaki restaurants, add seasonings such as soy sauce. Every teppanyaki restaurant would have their own blend of hibachi seasoning, but this is what I would do:
- 200g steak
- 1 tsp soy sauce
- 1/4 tsp oyster sauce
- 1/4 tsp kicap manis
- pinch of salt and pepper
How to Make Steak Fried Rice
1. Prep Steak
Cut steak into equal cubes.
Season with salt and pepper.
2. Cook Steak Bites
Add neutral-tasting, high heat point oil to the pan or wok. Allow the oil to get very hot.
Gently add steak bites, and allow to sear on one side for about 2-3 minutes, depending on the thickness of the steak. Flip over to the other side, and allow to sear for another 2-3 minutes, depending on your doneness preference. There is no need to flip to all the sides of the steak cubes, but you can if you want an even crust on all sides – too much trouble for me!
By the way, this timing allows for medium rare. For a medium doneness, leave it on another 2-3 minutes more. The timing here is a good base, but do note ultimately this will depend on the thickness of the steak, the type of pan or wok used and the fire intensity that your stove has.
Once steak cooks, remove from the wok.
3. Make the Garlic Butter
Remove excess oil from the wok, if needed. If your steak is as fatty as mine especially, there should be some (delicious) rendered beef fat in the wok.
Then add the butter, which should immediately melt, the garlic and bird’s eye chillies if using. Stir fry to combine, making sure to scrape the bottom of the wok with the spatula. This will deglaze the wok further, infusing the garlic butter with delicious beefy flavours.
4. Add Eggs
Add eggs next and stir fry with the garlic butter to cook. Scramble the eggs to cook. Make sure the eggs cook fully – this will ensure rice does not turn soggy.
5. Add Rice
Add cooked rice, as well as all of the seasonings. Stir fry to combine with the eggs. Once incorporated, add spring onions or green onions. Give it a final toss to combine. Remove from wok.
6. Plate and Serve.
Plate fried rice, and top with the steak bites. EAT!
More Recipes Like This:
- Steak and Heart Attack Fried Rice
- Thai Chimichurri Flank Steak
- Recipe Dupe for Pepper Lunch Beef Pepper Rice
Steak Fried Rice
1
servings5
minutes10
minutesIngredients
- For the Steak:
200g (7oz) steak, cut into bite-sized cubes
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp vegetable oil
- For the Egg Fried Rice:
1 cup of cooked rice (preferably cold and day-old)
1 egg, lightly beaten
1 tbsp butter
2 cloves of garlic, minced
1 bird’s eye chilli, minced (optional)
1/4 tsp salt and pepper, or to taste
1 tsp maggi seasoning sauce
1/2 tsp chicken stock powder
2 stalks spring onions, sliced
Directions
- For the Steak:
- In a bowl, season the steak cubes with salt and pepper.
- Heat the vegetable oil in a large skillet or wok over high heat.
- Add the seasoned steak cubes to the skillet and sear them on one side for about 2-3 minutes until brown, before flipping to the other side. Sear for another 2-3 minutes.
- Once cooked to preferred doneness, remove from the wok and set it aside.
- For the Egg Fried Rice
- In the same wok, remove excess oil if needed.
- Add butter. It should start melting immediately. Immediately add garlic and chillies, if using. Stir fry to combine. Scrape bottom of wok, to deglaze any beefy bits with the garlic butter for about one minute.
- Pour in lightly beaten eggs. Scramble the eggs until they’re fully cooked.
- Add cooked rice to the wok and add maggi seasoning sauce, chicken stock powder and salt and pepper to taste. Stir-fry the rice with the eggs.
- Once incorporated, add chopped spring or green onions and stir fry to combine. Remove fried rice from wok and plate.
- Top fried rice with the steak bites. Serve immediately!
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