Mustard Free Classic Beef Fried Rice
Total time35 min
Prep time20 min
Cook time15 min
5.0(26)
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Learn more →Ingredients
4 servings
For the beef marinade
- 1 lb flank steak, thinly sliced against the grain into ¼-inch strips
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
For the fried rice
- 4 cups cooked long-grain white rice, day-old and cold
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 3 green onions, thinly sliced, white and green parts separated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
For serving
- 1 tsp chili garlic sauce (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp soy sauce, cornstarch, and 1 tsp sesame oil. Toss until every strip is evenly coated and let sit at room temperature for 10 minutes while you prep the remaining ingredients.
- 2
Break up the cold rice with your hands or a fork so there are no large clumps — each grain should be separate before it hits the pan.
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