This steak fried rice combines tender cubed sirloin with jasmine or day-old rice, peas, carrots, and onion, finished with a rich garlic butter sauce that elevates the savory profile. It's a restaurant-quality weeknight meal that comes together in under 30 minutes.
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In a bowl, toss the cubed steak with oil, salt, and white pepper.
Heat a wok or large pan over high heat. Add the steak and cook for a few minutes until a good sear forms.
Add 2 tablespoons of soy sauce and the brown sugar to the steak, stirring to create a glaze.
Remove the steak from the wok and set it aside to rest.
To the same wok, add 1 tablespoon of butter and let it melt.
Add the diced onion, frozen peas and carrots, and minced garlic. Sauté for a minute until fragrant.
Push the vegetables to one side of the wok and pour in the whisked eggs. Scramble the eggs until just cooked.
Add the day-old white rice to the wok.
Season the rice with the remaining 2 tablespoons of soy sauce, oyster sauce, and sesame oil. Mix everything together well.
Add the cooked steak back to the wok, along with about 1/4 cup of the sliced green onions.
Give everything one final mix to combine.
To make the sauce, combine 4 tablespoons of melted butter, garlic paste, red pepper flakes, salt, and black pepper in a small bowl.
Stir in about 1 tablespoon of sliced green onions and the heavy cream until smooth.
Plate the steak fried rice, molding it in a bowl if desired.
Drizzle the garlic butter sauce over the top and garnish with remaining green onions before serving.
Store cooled fried rice and steak separately in airtight containers for up to 3 days; reheat rice in a skillet with 1 tbsp oil over medium-high heat, warm the garlic butter sauce gently, and drizzle over just before serving.
Yes. Flank, ribeye, or New York strip work well. Avoid very tough cuts; cube and cook quickly over high heat for tender results.
Day-old refrigerated rice is ideal—it's drier and won't clump. Fresh rice can work if spread on a plate to cool and dry slightly first.
Cut against the grain into even cubes, and cook over high heat just until browned. Don't overcook; it will continue cooking when mixed with the rice.
Cook the steak and fried rice separately, then store in airtight containers for up to 3 days. Reheat the rice in a skillet with a splash of oil; warm the garlic butter sauce separately and drizzle before serving.
Use white sugar or honey in equal amounts. Brown sugar adds mild molasses depth, but white sugar will still balance the soy sauce.
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