Introduction to Beef Fried Rice
Enjoy this quick fried rice dinner—ready in just 15 minutes, including prep time. To make stir-frying a breeze, arrange all your prepped ingredients on a cutting board or plate in the order they’ll be used. That way, you won’t need to refer back to the recipe once cooking begins.
I use toasted sesame oil to add a subtle, nutty depth of flavor. You can find it in the Asian foods section of most grocery stores. For the greens, I chose Chinese cabbage, also known as Napa cabbage, prized for its pale green, crisp, and tender leaves.
Helpful Hints for Preparation
Bok Choy can be used instead of Chinese cabbage leaves.
To quickly defrost frozen peas, place them in a colander and run warm water over them.
Countdown to a Quick Meal
Make rice and set aside.
Mix soy sauce and oil together and set aside.
Arrange all ingredients on a dish or board ready to stir fry.
Complete the recipe.
Shopping List
To buy: 1 package microwaveable brown rice (to make 1 1/2-cps cooked), 1 bottle toasted sesame oil, 1 small bottle low-salt soy sauce, 1 container frozen petite peas, 8 ounces grass fed beef tenderloin, 1 head Chinese cabbage and one bunch scallions.
Staples: onion, garlic, egg, sugar, salt and black peppercorns.
Beef Fried Rice Recipe
Recipe by Linda Gassenheimer
1 package microwaveable brown rice to make 1 1/2-cups cooked rice
4 teaspoons toasted sesame oil, divided use
2 tablespoons low-salt soy sauce
1 egg
2 cups sliced onion
4 medium garlic cloves, crushed
1 cup frozen petite peas
8 ounces grass fed tenderloin steak cut into 1/4 to 1/2-inch cubes
7 or 8 large Chinese cabbage leaves, sliced (about 2 cups)
2 teaspoons sugar
Salt and freshly ground black pepper
6 scallions, sliced
Make rice according to package instructions and measure 1 1/2-cups. Reserve any remaining rice for another meal. Set aside. Mix soy sauce and 3 teaspoons oil together in a small bowl. Set aside. Add the remaining 1 teaspoon oil to a wok or large skillet and heat on high. When oil is smoking, add egg and scramble well for 10 seconds. Immediately add the rice and onion. Toss for 3 minutes. Add garlic, peas and steak. Toss 1 minute. Add cabbage, sugar, salt and pepper to taste. Toss all ingredients together. Move the ingredients to the sides of the wok or skillet leaving a hole in the middle. Pour the soy sauce mixture into the hole. Move the ingredients to the hole and toss to cover them with the sauce. Add the scallions. Toss well, about 1 minute. Divide in half and place on two dinner plates.
Nutrition Information
Yield 2 servings.
Per serving: 632 calories (29 percent from fat), 20.7 g fat (5.8 g saturated, 7.9 g monounsaturated), 149 mg cholesterol, 39.3 g protein, 76.3 g carbohydrates, 13.0 g fiber, 665 mg sodium.
Conclusion
This Beef Fried Rice recipe offers a quick, delicious, and nutritious meal option that can be prepared in no more than 15 minutes. With its combination of toasted sesame oil, Chinese cabbage, and grass-fed beef, it provides a flavorful and healthy dining experience.
FAQs
Q: Can I use other types of oil instead of toasted sesame oil?
A: While other oils can be used, toasted sesame oil provides a unique nutty flavor that enhances the dish.
Q: How do I quickly defrost frozen peas?
A: Place the frozen peas in a colander and run warm water over them.
Q: Can I substitute Bok Choy for Chinese cabbage?
A: Yes, Bok Choy can be used as a substitute for Chinese cabbage leaves.
Q: How many servings does this recipe yield?
A: This recipe yields 2 servings.
