This one-wok garlic fried rice is topped with tender, glazed beef tenderloin bites finished in a savory soy-sesame glaze. The entire meal comes together in under 30 minutes, making it ideal for quick weeknight dinners without sacrificing depth of flavor.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a medium bowl, combine the cubed tenderloin steak with salt, black pepper, paprika, neutral oil, and baking soda. Mix well to coat and set aside.
In a small bowl, whisk the eggs with a pinch of salt and pepper. Set aside.
In another small bowl, prepare the sauce by whisking together soy sauce, beef broth, sesame oil, rice vinegar, brown sugar, cornstarch, and a pinch of black pepper. Set aside.
Heat a wok or large skillet over high heat. Add 1 tablespoon of butter and melt. Add the minced garlic and cook until fragrant and golden brown.
Add the day-old rice to the wok, breaking up any clumps. Stir-fry with 1 tablespoon of soy sauce, gochujang, and salt and pepper to taste.
Push the rice to the sides of the wok to create a well in the center. Add the remaining butter, then pour in the whisked eggs. Scramble the eggs until just cooked, then mix them into the rice.
Remove the garlic fried rice from the wok and divide into serving bowls.
Return the same wok to high heat. Add 1 tablespoon of vegetable oil, then add the marinated steak in a single layer.
Sear the steak on all sides until browned. Pour the prepared sauce over the steak and cook, stirring constantly, until the sauce thickens and glazes the steak bites.
Top the garlic fried rice with the glazed steak bites. Garnish with chopped green onions and a drizzle of sriracha, if desired. Enjoy immediately.
Store cooled fried rice and steak separately in airtight containers for up to 3 days. Reheat rice in a wok with a splash of water; warm steak gently in a skillet over medium heat to avoid overcooking.
wok or large skillet · wooden or silicone spatula
Yes. Sirloin, flank steak, or strip steak work well; adjust cube size and cooking time based on thickness. Tenderloin cooks fastest due to its tender nature.
Baking soda raises the pH and breaks down muscle fibers, ensuring the beef stays incredibly tender even when cooked quickly at high heat.
Yes. Cook and cool the rice completely, store in an airtight container for up to 3 days, then reheat in the wok with a splash of water or soy sauce before topping with fresh steak bites.
Neutral oils like vegetable, canola, or peanut oil work best. Avoid olive oil, which has a lower smoke point and will burn at the high heat needed for fried rice.
Tamari, coconut aminos, or liquid aminos are suitable replacements; adjust quantity to taste as sodium levels vary.
Crispy Chicken Katsu Sandwich
25 min · moribyan
Crispy Chicken Snack Wrap
5 min · moribyan
Pistachio Cheesecake Bars with Chocolate Ganache
245 min · moribyan
Sesame Garlic Bok Choy
10 min
Teriyaki Fried Eggs with Guanciale
15 min
Spicy Canned Tuna Rice Bowl
7 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Mongolian Beef Steak
15 min
Walnut Chili Oil
30 min
Miso Butter Stir
10 min
