Beef Crumble Fried Rice

Fried Rice is on of my favorite go to meals and always on the menu when eating at Chinese restaurants. I'm a traditionalist with fried rice in that I usually like the BBQ Pork version. But this recipe gave me a new insight and appreciation to beef in fried rice.

The title is a bit odd, because there's no crumbling of beef at all. Originally I thought perhaps ground beef was used, but no it's sirloin. There's nothing fancy about this recipe and THAT's what makes it so great. Super easy and super flavorful.

I used Low-Sodium soy sauce because I find soy sauce is often too salty.


Beef Crumble Fried Rice
Recipe from MyRecipes.com

Photo from MyRecipes.com

1 pound sirloin steak, cut into 1/2-in. cubes
3 T cornstarch
5 T canola oil, divided
3 c cooked long-grain white rice
3/4 tsp kosher salt
4 large eggs, well beaten
3/4 c diagonally sliced scallions (1-in. pieces) (from 2 scallions)
3 T soy sauce
1/2 tsp crushed red pepper

Toss together beef cubes and cornstarch in a bowl. Heat 1 tablespoon of the oil in a large stainless-steel skillet over high. Add beef to skillet; cook, stirring occasionally, until well browned and crisped, about 8 minutes. Transfer beef to a bowl, reserving drippings in skillet.

Add 3 tablespoons of the oil to skillet; swirl to coat. Add rice and salt; cook, stirring often and scraping bottom of skillet to loosen browned bits, until lightly browned and crisped, 8 to 10 minutes. Transfer rice to beef in bowl. (Do not wipe skillet clean.)

Add remaining 1 tablespoon oil to skillet; swirl to coat. Add eggs; cook, stirring occasionally, until firm and set, about 1 1/2 minutes. Break up cooked eggs using a spatula.

Add beef-rice mixture to skillet; toss gently to combine. Stir in scallions, soy sauce, and crushed red pepper.