Better Than Takeout Steak Fried Rice with Savory Garlic Ginger Sauce
This quick and delicious steak fried rice is packed with bold garlic-ginger flavor, tender marinated steak, fluffy rice, and bright veggies—better than takeout and ready in no time.
Equipment
- 1 Skillet or Wok Large, for frying everything in one pan
Ingredients
Main Ingredients
- 2 cups cooked white rice day-old rice works best cause it’s drier and won’t clump up
- 1 lb flank steak thinly sliced; marinate for a bit to keep it juicy
- 2 tablespoons soy sauce for that salty, umami punch
- 1 tablespoon oyster sauce to add a sweet-savory depth
- 1 tablespoon sesame oil for nuttiness that pulls it all together
- 2 tablespoons vegetable oil for searing and stir-frying
- 3 cloves garlic minced real fine so the aroma bursts out
- 1 tablespoon fresh ginger grated for that spicy zing that brightens everything
- 2 eggs lightly beaten
- 1 cup frozen peas and carrots thawed for pops of color and crunch
- 3 green onions sliced thin for garnish and fresh bite
Instructions
Instructions
- Marinate the flank steak with 1 tablespoon soy sauce and 1 teaspoon sesame oil for 10 minutes.
- Heat 1 tablespoon vegetable oil over high heat. Sear the steak for 2–3 minutes until browned. Remove and set aside.
- In the same pan, add remaining vegetable oil and sauté garlic and ginger for 30 seconds until fragrant.
- Push garlic and ginger to the side. Pour in beaten eggs and scramble gently until just set.
- Add rice and thawed peas and carrots. Stir-fry for 2–3 minutes to heat through evenly.
- Drizzle in remaining soy sauce, oyster sauce, and sesame oil. Stir well to coat everything evenly.
- Return steak to the pan and stir-fry for another 1–2 minutes to warm through.
- Garnish with sliced green onions and serve immediately.
Notes
Use pre-minced garlic and ginger or pre-sliced steak for a faster weeknight option. Day-old rice works best. Store leftovers in the fridge for 3–4 days or freeze for up to a month.