Description
Sizzling garlic butter steak fried rice delivers a mouthwatering fusion of Asian and Western flavors, blending tender beef with crispy rice. Bold ingredients combine in this quick, satisfying meal that promises restaurant-quality taste right from your kitchen skillet.
Ingredients
Scale
Protein:
- 8 ounces (226 grams) steak (ribeye, sirloin, or flank), thinly sliced
- 2 eggs, beaten
Carbohydrates and Base:
- 2 cups cooked rice (preferably day-old)
- 1/2 cup frozen peas and carrots
Seasonings and Aromatics:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Instructions
- Sear the steak in a hot pan with butter at medium-high temperature, seasoning with salt and pepper until nicely browned. Transfer to a separate plate.
- Using the same pan, melt remaining butter and sauté minced garlic until aromatic and golden.
- Create a small space in the pan and pour beaten eggs, quickly scrambling them into soft, fluffy curds.
- Introduce cold rice into the pan, carefully breaking apart any clumped grains and ensuring even distribution.
- Drizzle soy sauce, oyster sauce, and sesame oil across the rice, stirring thoroughly to coat each grain with rich, savory flavors.
- Fold in frozen peas and diced carrots, continuing to stir until vegetables are heated and vibrant.
- Slice the previously cooked steak into thin strips and gently reintroduce into the rice mixture.
- Toss everything together for an additional 60-90 seconds to meld flavors and warm the steak.
- Sprinkle freshly chopped green onions over the dish for a bright, crisp finish before serving immediately.
Notes
- Choose a tender cut like ribeye or sirloin for maximum flavor and juiciness in the steak.
- Ensure rice is day-old and cold to prevent mushy texture and help achieve perfect crispy fried rice.
- Pat the steak dry before cooking to get a beautiful golden-brown sear and lock in delicious meat juices.
- For a gluten-free version, replace soy sauce with tamari and use gluten-free oyster sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 655 kcal
- Sugar: 3 g
- Sodium: 1230 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 210 mg