Sticky Beef Fried Rice with marinated seared sirloin, day old rice toasted in a wok with vegetables, and a glossy hoisin and sriracha sauce finish. One pan, 40 minutes, and better than takeout.
Beef Marinade
- 1½ pounds beef sirloin (or flank steak, thinly sliced against the grain)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup soy sauce (low sodium )
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 4 cloves garlic (minced)
- 2 tablespoons peanut oil
Stir Fry
- 1 small onion (chopped)
- 1 medium red bell pepper (chopped)
- 1 cup broccoli florets (small florets)
- 4 ounces mushrooms (I used shimeji mushrooms, but shiitake are a great option)
- 1 cup carrots (chopped)
- 3 green onions (sliced, whites and greens separated)
- 4 cups cooked day old rice
Sauce Finish
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce (low sodium )
- 1 teaspoon dark soy sauce
- 1 to 2 teaspoons sriracha (to taste)
- 1 teaspoon brown sugar (optional)
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In a large bowl, combine 1½ pounds sliced beef, 1 tablespoon sesame oil, 1 tablespoon cornstarch, ¼ cup soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, and 4 minced garlic cloves. Toss well and let marinate for 10 minutes.
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Heat 2 tablespoons peanut oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes per side, until browned and sticky. Work in batches if needed so the beef actually sears instead of steams. Remove the beef from the pan and set aside.
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In the same pan, add the onion, red bell pepper, broccoli, shimeji mushrooms (or sliced shiitake mushrooms), chopped carrots, and the white parts of the green onions. Cook for 3 to 4 minutes, stirring often, until the vegetables are just tender but still have some bite.
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Add 4 cups cooked day old rice to the pan and stir to combine with the vegetables. Let the rice sit undisturbed for 1 to 2 minutes so it can get a little toasty.
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Return the beef to the pan. Add 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, and 1 to 2 teaspoons sriracha. Toss everything together until well coated and glossy.
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Taste and decide if it needs 1 teaspoon brown sugar. Add it only if you want that extra sticky sweet finish.
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Remove from heat and garnish with the green parts of the green onions. Serve hot.
- Slice against the grain: This shortens the muscle fibers and gives you tender beef. Slice with the grain and you will be chewing for considerably longer than you planned.
- Freeze before slicing: 20 to 30 minutes in the freezer firms up the beef and makes thin slicing much easier and cleaner.
- Cornstarch in the marinade: This is what gives the beef those sticky caramelized edges when it hits the hot pan. Don’t skip it.
- Day old rice: Non negotiable. Fresh rice is too wet and gives you clumpy gluey fried rice. Plan ahead and refrigerate your rice overnight uncovered. If you’re in a pinch, spread freshly cooked rice on a baking sheet, cool completely, and refrigerate uncovered for at least an hour.
- Peanut oil: High smoke point and neutral flavor, ideal for stir fry. Vegetable or canola oil work too.
- Cook beef in batches: Crowding the pan drops the temperature and you end up steaming instead of searing. Work in batches if needed.
- High heat throughout: Stir fry needs high heat to sear, caramelize, and toast properly. Don’t lower it.
- Let the rice sit: Once the rice goes in, leave it undisturbed for 1 to 2 minutes so the bottom can get toasty. That toasty layer is worth the patience.
- Sriracha: Start with 1 teaspoon and taste before adding more. The heat is adjustable.
- Brown sugar in the sauce: Optional. Taste the dish before adding it and only include if you want that extra sticky sweet finish.
- Mushrooms: Shimeji are lovely here but shiitake, cremini, or any mushroom you like works just as well. Or leave them out entirely, the recipe is solid either way.
- Serve immediately: Fried rice is best hot and fresh out of the wok. It sits and the texture changes. Eat it right away.
Serving: 1servingCalories: 613kcal (31%)Carbohydrates: 66g (22%)Protein: 46g (92%)Fat: 17g (26%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 94mg (31%)Sodium: 1468mg (64%)Potassium: 1120mg (32%)Fiber: 4g (17%)Sugar: 11g (12%)Vitamin A: 6512IU (130%)Vitamin C: 66mg (80%)Calcium: 105mg (11%)Iron: 5mg (28%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
