Back with another 20-minute dinner, this time we are making Golden Steak Fried Rice!

One dish that never fails to deliver on both flavor and satisfaction is the glorious Golden Steak Fried Rice. There’s something comforting about a sizzling wok, the aroma of savory ingredients dancing in the air.

Golden Steak Fried Rice combines the richness of perfectly seared steak with the versatility of fried rice, creating a symphony of tastes and textures that will leave your taste buds singing. In this blog post, I will also share a few secret tips on how to make the most tender steak regardless of which beef you choose to use!

The key to the BEST Golden Steak Fried Rice is to ensure that the beef is not overcooked and is tender and juicy.

BECAUSE THE STEAK IS CUT INTO SMALL CUBES, IT IS REALLY EASY TO OVERCOOK THE MEAT. HERE ARE MY SECRETS TO SUPER TENDER BEEF:

The first one is baking soda. I got this secret from a good friend who works at a Chinese restaurant; it is honestly a game-changer. No more eating tough beef at home, and hello to juicy, tender, silky beef!
The second tip is baking powder. Baking powder will help crisp up the meat, which will help ensure the outside of the steak is grilled while the inside is still super tender.

With this tip, it doesn’t matter what type of steak you get; it will turn out perfect every time!

Today, I am using Angus Beef Chuck Flat, but you can use any cut to make this golden steak fried rice.

I recommend using a cut with more marbling and fat, such as sirloin, new york, tenderloin, or rib-eye, as the beef will be more tender. Depending on how well you prefer your beef, you can adjust the cooking time.

One of my favorite methods of cooking Fried Rice is making “golden” rice.

The “golden fried rice method” is my grandma’s secret trick. Separate the egg yolk and the egg white. Add the Egg yolk to the rice before pan-frying, and mix well to ensure every grain of rice is coated in the egg yolk. This step ensures that fried rice comes out beautifully golden every single time.

We are taking it to another level by adding butter; that way, every grain of rice is coated with flavor! Make sure ALWAYS TO USE COLD, COOKED RICE. Using COLD, COOKED RICE is the most important of making fried rice. Cold-cooked rice prevents the rice from becoming overcooked and soggy.

Do you want more 20 minute recipes? Here are some of my go-to recipes that you will LOVE!

Ingredients

2 Steak (6 oz each), cube
2 tablespoon Soy Sauce
1.5 tablespoon Oyster Sauce
1 tsp Black Pepper
0.5 tsp baking soda
0.5 tsp baking powder (optional)

Fried Rice

4 Cups of Cold Cooked Rice
4 Large Eggs
2 tbsp of Butter
3 stalks of Green Onion (separate whites and greens)
4 Large Eggs
1.5 tbsp of garlic, minced
2.5 tbsp of Soy Sauce

Cut steak into bite-size cubes and marinate the steak with soy sauce, oyster sauce, black pepper, baking soda, and baking powder. Set it aside while you prep the rest of the ingredients.
Add the egg yolk to cold-cooked day-old rice and mix well to ensure every grain of rice is coated in the egg yolk.
In a pan, drizzle in oil and turn the heat to medium-high. Once the oil is hot, add in the beef.
Let it set for around 30 seconds before pan-frying for 3-4 minutes or until all sides of the steak are brown. You can add additional cooking time depending on how you like your steak! Remove and set aside.
In the same pan, add the white parts of the green onion and garlic. Saute for 30 seconds.
Push everything to the side, and add beaten egg whites. Let the egg whites sit for 20 seconds before scrambling them.
Next, add the rice and soy sauce. Saute on high heat for 2-3 minutes.
Finally, add butter, the rest of the green onion, steak, and saute on high heat for 1-2 minutes.