If you’re into fried rice, just wait till you try it loaded with steak. This Steak Fried Rice is like your favorite take-out—but beefed up, literally! It’s packed with juicy top sirloin, fluffy white rice, crispy veggies, onions, and all those savory, garlicky, soy-saucey flavors that make fried rice so addictive. One skillet, tons of flavor, and ready in a flash!
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I love a good take-out night. Honestly, I order in more than I care to admit. But there’s something really satisfying about recreating those same flavors in your own kitchen. That’s how this recipe came to be.
I started with a classic fried rice base and tossed in tender chunks of steak for something heartier, meatier, and just plain more satisfying. It’s comfort food with a little edge—and it totally hits the spot.
For more takeout favorites you can make at home, try our homemade chicken fried rice, easy fried rice, and this easy beef and broccoli next!
Why You’ll Love This Recipe
- Simple Ingredients: Nothing fancy here—just everyday staples like rice, veggies, steak, and a few pantry sauces. You’ve probably got most of it on hand already.
- Easy: If you can stir-fry, you can make this. It comes together fast and doesn’t need any chef-y skills. Just chop, toss, sizzle, and you’re good.
- Versatile: Swap in chicken, shrimp, tofu—whatever you’ve got or add more veggies. This recipe works well with pretty much anything.
- Great for Meal Prep: Make a big batch, freeze the extras, and you’ve got quick a homemade take-out favorite whenever the craving hits.
Ingredients
- Top Sirloin Steak: Go for top sirloin—it’s tender, cooks quickly, and brings big beefy flavor without being too fatty. Just don’t overcook it; a quick sear is all it needs to stay juicy.
- Mixed Vegetables: Frozen mixed veggies are a total time-saver and work like a charm. No need to thaw—just toss ’em in straight from the bag.
- Scrambled Eggs: Fry the eggs separately, then stir them in at the end so they stay fluffy and don’t disappear into the rice.
- Seasonings: Soy sauce, a pinch of black pepper, maybe a sprinkle of sesame seeds, green onion, and garlic—these are your flavor boosters. Start light, taste, and tweak. You’re the boss of the wok.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Spicy: Like spicy flavors? Add in some red pepper flakes, a drizzle of sriracha, or some finely chopped Thai chiles. Just remember to start small—you can always add more but can’t take it away once it’s added!
- More Veggies: Feel free to add more veggies. Some of our favorites to add include mushrooms, baby corn, bamboo shoots, or crunchy water chestnuts. They add layers of texture and make the dish feel even more loaded.
- Healthy Options: Swap in brown rice for a bit of extra fiber or use cauliflower rice for a low carb version.
- Protein Options: Fried rice works well with just about any protein. Use pork, chicken, shrimp, or even chunks of crispy tofu. You can even do a combination of meats if you prefer! No matter your choice, this fried rice dish always turns out tasty.
How to Make Fried Rice with Steak
- Step 1: Cook the steak. Cut the steak into bite-size pieces and season them with salt and pepper. Cook them in a preheated skillet with oil until they’re browned on all sides. Remove from the pan and set aside.
- Step 2: Cook the vegetables. Add the vegetables to the same time to cook until softened. Remove them from the pan and set aside.
- Step 3: Cook the eggs. Scrambled the eggs in the same skillet. Chop them into small pieces and set aside.
- Step 4: Cook the rice. Cook your rice according to the package directions.
- Step 5: Combine everything. Melt the butter in a large skillet. Add the rice, steak, eggs, vegetables, and the remaining ingredients. Stir together and cook until everything ins heated through.
Expert Tips
- Sear the Steak Right: Cook the steak over medium heat so it gets that nice browned crust without drying out. Give the pieces space in the pan—they need room to sizzle, not steam.
- Soft Scramble the Eggs: Scramble until they’re just set but still a little glossy. They’ll finish cooking once they hit the hot rice and stay soft instead of rubbery.
- One-Pan Wonder: Use the same skillet for each step—just push or remove ingredients as you go. That way, all those tasty browned bits and flavors stay in the mix and build depth in every bite.
Storage
- Leftovers: Store leftovers in an airtight container for up to 4 days. For longer storage, freeze it in an airtight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible. Defrost overnight in the refrigerator before reheating.
- Reheat: To reheat the fried rice, place it in a baking dish with a bit of water, cover with foil, and bake at 350 until heated through. You can also reheat it in a skillet on the stove. If it seems a bit dry, you can add a bit of water to moisten it up.
- Make Ahead: There’s lots of things you can do here to get ahead. Prep the steak in advance and cook the rice up to 2 days ahead of time. Day-old rice works great for fried rice! The cold, slightly dried-out rice holds up way better in the pan and gives you that signature fried rice texture.
Serving Suggestions
This beef fried rice doubles as a side dish or main dish! As a main dish pair it with some extra vegetables on the side or some fun appetizers like crispy wontons or dumplings.
- Create a buffet at home and serve this fried rice with steak along with other favorites like our sweet and sour chicken, shrimp chow mein, noodles with ground beef, BBQ pork, egg rolls, or any of your other favorites.
- Use the leftovers to make a batch of steak fried rice egg rolls!
- Cook up a batch of coconut fried shrimp as an appetizer or main dish to serve with your beef fried rice dish.
Frequently Asked Questions
What is the best rice for fried rice?
Any rice will work well for a fried rice recipe like this one. However, traditional fried rice is generally made with day old medium-grain white rice.
How do I know when my steak is done?
Steak for fried rice is ready when all sides are seared. Unlike ground beef, steak doesn’t have to be cooked through. In fact, it’s more tender when there’s a little pink in the center.
How do you scramble eggs for fried rice?
Scrambled eggs for fried rice should be cooked about 80% of the way. They’ll be solid but wet. This ensures they don’t overcook and get tough when added to the fried rice and further cooked.
Try This Easy Fried Rice with Steak Today
This beef fried rice is full of the Asian flavors you love and tender pieces of beef. It’s not full of work, though! This easy recipe can be on the table in just about 40 minutes, and it always satisfies everyone. Give this fried rice a try, and I know you’ll make it a regular in your dinner or side dish rotation. It’s just too good not to!
More Delicious Fried Rice and Noodles Recipes
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Steak Fried Rice
Ingredients
- 1 pound top sirloin steak, cut into ½ inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 6 cups cooked rice
- ½ cup onion, diced
- ½ cup mixed vegetables
- 4 cloves garlic, minced
- ¼ cup green onions, diced
- 2 tablespoons oil
- 6 large eggs, scrambled
- 2 teaspoons sesame seeds
- ¾ cup soy sauce
- 5 tablespoons butter
- 1 teaspoon black pepper
Instructions
- Cut steak into ½ inch pieces and place in a medium size bowl.
- Sprinkle with salt and pepper and toss to coat evenly.
- In a large cast iron pan, over medium heat, melt butter and add oil.
- Once butter is melted and oil is hot, add in steak pieces.
- Sear steak bites, stirring frequently to ensure all sides are getting seared.
- Once steak is done, remove from pan and set aside.
- In a medium skillet, over low-medium heat, add oil. Sauté onions, garlic, mixed veggies, and green onions. Remove from pan and set aside.
- Add eggs into skillet and scramble. Chop into small pieces, remove from pan, and set aside.
- Cook rice according to package directions and set aside.
- In a large skillet, melt butter over low-medium heat. Add in steak, rice, eggs, vegetables, sesame seeds, pepper, and soy sauce. Mix well.
- Cook over low-medium heat, stirring occasionally until heated through.
Notes
- Sear the steak over medium heat until nicely browned. Don’t crowd the pan—give the pieces space to sizzle.
- Scramble eggs until just set and slightly glossy. They’ll finish cooking in the rice.
- Use one skillet for everything to build flavor. Remove ingredients and set aside between steps.
- Store leftovers in the fridge up to 4 days or freeze in an airtight container. Thaw overnight in the fridge. Reheat your leftovers in a skillet or in the oven with a splash of water to keep it moist.
