🥢 Garlic Beef Fried Rice

Tender marinated beef, vibrant green beans, fluffy scrambled egg, and golden rice—all tossed in a deeply savory sauce. A hearty, satisfying one-pan meal!

📋 Ingredients

🥩 Beef & Marinade

▢ 300g / 10 oz rump steak (US: top sirloin), thinly sliced into 3–5 mm thick, 1.5 cm squares
▢ ½ tsp dark soy sauce (or regular/light soy as sub)
▢ 2 tsp oyster sauce (Note 1 for subs)
▢ 2 tbsp water
▢ 1 garlic clove, minced or finely grated
▢ ¼ tsp sugar
▢ Heaped ¼ tsp baking soda (~⅜ tsp, see Note 2)

🍚 Fried Rice

▢ 2½ tbsp canola or peanut oil, divided
▢ 4 green onions, cut into 1.25 cm (½") lengths (white and green parts separated)
▢ 2 garlic cloves, finely minced
▢ 520g / 1 lb (4 cups) day-old cooked long grain white rice, cold from fridge (Note 3)
▢ 200g / 7 oz green beans, cut into 1.25 cm (½") pieces (~2 heaped cups)

🍶 Fried Rice Sauce

▢ 2 tbsp fish sauce (or soy as sub)
▢ 1½ tbsp oyster sauce
▢ ½ tsp sugar

🍳 Scrambled Egg

▢ 2 eggs
▢ ½ tsp sesame oil
▢ Pinch of salt and pepper (white preferred, black ok)

👨‍🍳 Instructions

1. Marinate & Tenderize Beef

In a bowl, mix all marinade ingredients. Add beef, toss well, and marinate for at least 1 hour (up to 24 hours for tougher cuts).

2. Prepare Sauce & Eggs

In separate bowls:

Mix all fried rice sauce ingredients.
Whisk egg ingredients together. Set aside.

3. Sear Beef & Veggies

Heat 2 tbsp oil in a large nonstick pan over high heat. Add marinated beef and cook for 2 minutes to sear.
Add garlic, white part of green onions, and green beans. Cook for 1 more minute, stirring constantly until beef is caramelized.

4. Add Rice & Sauce

Add cold rice and the prepared sauce. Stir-fry for 1½ to 2 minutes, ensuring the rice heats through and gets lightly toasted.

5. Scramble Egg

Push rice to one side of the pan. Add remaining ½ tbsp oil to the empty side.
Pour in the egg, swirl gently, and let it set for 10 seconds. Scramble softly, then fold into the rice.

6. Finish & Serve

Add the green part of the green onions. Toss everything together.
Divide into bowls and enjoy immediately!

📝 Recipe Notes

Beef Cuts & Marinade Times:
- Rump / top sirloin: 1 hour
- Sizzle steak / stir-fry strips: 4 hours
- Flank, hanger, skirt, etc.: 1 hour
- Chuck, brisket (thinly sliced): 24 hours
- Tenderloin / ribeye: 1 hour (optional—marinade helps even if pricey)
Baking Soda:
This small amount is a restaurant secret for tenderizing beef! Heaped ¼ tsp ≈ ⅜ tsp. Don't skip it!
Rice Tip:
Day-old, cold rice is key for fluffy, non-clumpy fried rice. No time? Spread fresh rice on a tray to cool quickly, then refrigerate briefly.
Vegetables:
Swap green beans with carrots, corn, zucchini, or any quick-cook veg. Frozen diced veg works too!
Wok vs. Pan:
Use a large pan (not a wok) to avoid crowding—this lets your rice and beef sear instead of steam.

🧊 Storage

Fridge: 3 days
Freezer: 3 months (cool completely before freezing)

“Sizzling Beef” Steak Fried Rice