🥢 Hello, curious food lovers! Get ready to be transported to the heart of Shanghai’s bustling streets without leaving the comfort of your kitchen.
Ready to take on this challenge? Come on, put on your most flamboyant apron, take out your best wok, and get ready to play with fire (cooking fire, of course!)
Today, we’re going to take a culinary somersault into the world of Chinese cuisine with a beef fried rice recipe that will make you blush with pleasure. Oh yes, you read that right. We’re going to cook a fried rice so tasty, so divinely fragrant, that you’ll want to call all your friends to have them taste it.
So, are you ready to heat up your taste buds and make your wok dance? Let’s go, follow the guide! 🥡
The Main Ingredients for Beef Fried Rice
Light soy sauce: this sauce is often used in Asian recipes to add a salty flavor without being too heavy or rich. It’s lighter in taste than dark soy sauce and contains less sodium.
Oyster sauce: this sauce is a staple ingredient in Chinese cuisine. It’s made from oyster extracts and has a sweet and salty flavor, used to enhance the taste of stir-fries and sauces.
Sesame oil: this oil is often used to add a nutty flavor to dishes. It’s usually added at the end of cooking to preserve its flavor.
Dark soy sauce: thicker and richer in flavor than light soy sauce, it’s often used in marinades, stews, and sauces to add depth of flavor.
Shaoxing wine: This is a Chinese rice wine commonly used in cooking for deglazing, marinating, and adding complexity to a variety of dishes. It has a mild and slightly sweet flavor that can help balance stronger and saltier flavors of other ingredients.
Tips for Successful Beef Fried Rice
Which Cut of Beef to Use?
Unless you’re using the bicarbonate method I describe in my beef and onions recipe, it’s best to use a quick-cooking cut like rump steak or sirloin
I Don’t Have Shaoxing Wine or Dark Soy Sauce, What should I Do?
I highly recommend investing in them. But if you really don’t have them or any substitutes, no worries if you omit them. I still love you
What Kind of Rice to Use?
The type of rice doesn’t really matter (avoid glutinous rice though), but it’s important to wash it well before cooking and either cook it the day before (the grains firm up in the fridge) or cook with 15% less water in a rice cooker. It will then have the ideal texture for frying.
As with my chicken fried rice, I love using sushi rice washed 6-7 times before cooking.
Beef Fried Rice
Matériel
Ingredients
- 200 g of beef cut into thin strips
- 300 g of cooked rice from the day before
- 3 leaves of bok choy white parts separated from green and all sliced
- 3 leaves of Chinese cabbage white parts separated from green and all sliced
- 3 stems scallions white parts separated from green and all sliced
- 4 cloves minced garlic
- 1 sliced onion
- 3 beaten eggs
Marinade
- 1 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons light soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoons sesame oil
- 2 tablespoons dark soy sauce
- 1 tablespoon shaoxing wine
Procédé
- In a bowl, marinate the meat for 10 minutes
- In a small bowl, mix the sauce
- Heat a generous amount of oil in a wok and stir-fry the meat for 2-3 minutes over high heat. Set aside immediately while the meat is still pink, trying to keep oil in the wok
- Put the eggs in the wok still over high heat, wait 30 seconds for them to solidify a bit and mix to get shreds (set aside in the same container as the meat, to save on dishes)
- Stir-fry the garlic and white parts of the spring onions for 2 minutes
- Add the white parts of the bok choy and cabbage as well as the onion, stir-fry for 2-3 minutes
- Add the green parts of the bok choy and cabbage, stir-fry for 1-2 minutes
- Add the rice and stir-fry for 2-3 minutes
- Add the sauces, mix well and stir-fry for 2-3 minutes
- Add the meat and eggs, mix for 2 minutes
- Turn off the heat and add the green parts of the spring onions and mix. Serve immediately
