As much as I like egg fried rice, I like beef fried rice even more. When I’m working away from home, I’ll usually try and find a Chinese takeaway and buy one. So once I’d perfected egg fried rice, beef fried rice was going to be next. Amazingly, this took only two attempts.
A Visit to the Butcher
My research had suggested that skirt beef was the best cut for beef fried rice. My butcher doesn’t keep it in stock but it could be ordered I was told. Nah. I needed some today. He said that rump steak would probably be better. I told him that as this was an experiment, I only wanted about £3 worth to have a play with.
When I got home, I sliced the beef pretty thinly and found that I’d easily have enough for two portions. So that’s £1.50 vs about £7.00 at a takeaway! Plus, they’re almost certainly using a cheaper type of beef.
Beef Preparation
This is really simple. Put the beef in a small bowl and sprinkle on 1/8 tsp (ish) of bicarnbonate of soda. Mix it well. Then, sprinkle on about 1/4 tsp of cornflour and mix that too. The reason for using cornflour is that it browns the beef very quickly, adding flavour.
Next, add a splash of oyster sauce, a splash of superior dark soy sauce, and a small sprinkle of chicken stock powder. Stir it in. Finally, add a smidge of sunflower oil and stir that in.
I don’t use exact measurements for the beef as it depends on how much you’re using. You don’t want it to be soaking wet. You just want a thin coating on the beef.
The recipe below is exactly the same as my egg fried rice recipe, except the addition of the beef. I’m putting it all here again for completeness.
Beef Fried Rice Recipe
Serves one
1. Prepare beef as above and leave to marinade for at least twenty minutes.
2. Whisk up a large egg, with a pinch of black pepper and white pepper
3. Chop up a bit of spring onion and white onion if desired (I do)
4. Heat wok on maximum temperature until starts to smoke
5. Add about a tbsp of sunflower oil and wait for it to smoke
6. Add the egg, and let cook whilst stirring. Should take about 30 seconds
7. When cooked, remove the egg and store in a bowl for later
8. Bring wok back to smoking and add 1 tsp of sunflower oil
9. Add the beef and cook until seared (one / two minutes)
10. Remove beef and put in the bowl with the egg
11. Add some frozen peas that you took out of freezer about 15 minutes before along with the onion
12. Cook for about another 30 seconds, stirring continuously
13. Add the refridgerated rice (1/3 cup jasmine, 2/3 cup long grain) and about a tsp of sesame oil. Let cook for another minute or two
14. Add the beef and egg back to the wok
15. Add 1 tsp dark soy / 1 tsp oyster sauce mixture, a pinch of chicken stock powder and cook for about 2 minutes
16. Add a pinch of MSG, trying to distribute evenly.
17. Cook for about another minute or two, stirring frequently. Taste and add another pinch of MSG if needed
18. When the rice is bouncing around, flying out of the wok, it’s ready!
Conclusion
This is a good as any takeaway cooked beef fried rice. Really. I know some people might think I’m living in cloud cuckoo land, but it’s true.
The main thing I’ve learned over the last few weeks, trying to master egg fried rice, then beef fried rice, at home, is that you must not use too much of anything. I messed up a few egg fried rices by using as much as a 1/8 tsp of MSG. That’s too much. You only need a pinch, and a second pinch only rarely. Egg fried rice, and beef fried rice don’t need any additional liquid. My family like to add curry sauce, but I never do.
If you buy a few “special” ingredients, you’ll save a fortune on takeouts:
- Premium soy sauce @ £2.60
- Oyster sauce @ £2.50
- Chicken stock powder @ £1.80
- MSG @ £1.60
So for about £8.50, which is nearly as much as one beef fried rice, you’ll be able to make dozens of fried rices!
