Beef Crumble Fried Rice – a delicious recipe with steak, cornstarch, canola oil, white rice, kosher salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.)
3
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.
4
Add beef-rice mixture to skillet; toss gently to combine. Stir in scallions, soy sauce, and crushed red pepper.
1165
kcal
Calories
51
g
Fat
121
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound sirloin steak, cut into 1/2-in. cubes, 3 tablespoons cornstarch, 5 tablespoons canola oil, divided, 3 cups cooked long-grain white rice, and more.
Yes, Beef Crumble Fried Rice falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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