Bet You Never Tried This Beef Fried Rice Recipe!

This is a fried rice recipe from Chaozhou, very easy and quick. However, it does use a couple of unique ingredients. Don't be put off because I do give replacement options. I would like to share some less well-known recipes so you can really dive into Chinese cuisine and get the Authentic local flavor.

INGREDIENTS
TO MARINATE THE BEEF
226 grams (1/2 lb) of beef, diced

FOR THE SEASONINGS
Ground white pepper to taste

OTHERS
2-3 tbsp of oil to stir fry
2 eggs
1 tbsp of minced garlic
1 tsp of minced ginger
113 grams (4 oz) of Chinese Broccoli, can be replaced by regular broccoli
85 grams (3 oz) of diced carrot
2 -3 tbsp of diced preserved radish, optional
450 grams (1lb) of cooked leftover rice

INSTRUCTIONS

Dice the beef into 1/3 inch cubed, then marinate with soy sauce, dark soy sauce, white pepper, and baking soda.

Dice the stem part of Chinese broccoli into thin rounds and cut the leaf part into bigger pieces, so they cook simultaneously. If using regular broccoli, use your judgments to dice it into the same size pieces.

Crack two eggs and beat them well.

Combine the seasoning ingredients in a bowl before cooking.

Turn the heat to high and heat the wok until smoking hot. Add 1.5 tbsp of oil and swirl it around to cover the bottom.

Pour in the beaten egg. Wait for it to set, then use the spatula to break the egg into smaller pieces. Turn off the heat. Remove the egg from the wok.

Turn the heat back to high. Add more oil to the wok (1.5 tbsp) and stir fry the beef until nicely charred. Turn off the heat. Remove the meat from the wok. Make sure you tilt the wok so you can leave the oil behind.

Turn the heat back on low. Use the leftover oil to saute the garlic, ginger, preserved radish, carrot, and the stem part of the Chinese broccoli. Stir for a couple of minutes or until the vegetables are cooked through.

Switch the heat to high and add the day-old rice. Stir this for a few minutes or until some of the rice grains are jumping in the wok.

Add the sauce and stir until well mixed. Add the egg, the beef, and the leafy part of the Chinese broccoli. Keep mixing until all the greens are welted.

Taste and adjust the flavor before serving.

[llinahilario]

I bought your wok last summer and I can honestly say it's the best wok I've ever had. Love cooking in it. Can't wait to try out this recipe

[rlwalker]

I can't say how much I enjoy watching you eat your own food. Too many cooks barely take a bite and they are done. You enjoy the food taking several bites. No mystery that you really enjoy it.

[KevinWJenner]

My favorite fried rice uses a heavy dose of lapchang souchang (Chinese sausage), features shaoxing wine; and though very simple with green onion, egg, and Chinese celery, finishes with an perectly-seasoned sauce mix.

As for the gai lan, though I'm lucky enough to be within 40 miles of Seattle; Kitazawa seed and other sellers stock this and Chinese celery. The radish is in shelf-stable packaging so it ships well. So great that more stores are opening up up here, as shipping quickly delivers my Chinese food fix.

This recipe will be sure to amend my repertoire of fried rice! As a bonus, I get beef and broccoli to boot.

[RedDragonVideos]

This will be on the menu this week. I got a deal on two tip steaks. Thanks for the pro tip about the baking soda. I will be using that often. Thanks Mandy. Have a great day 😍💞🐲🙏👍

[sealfan]

Thank you, Love. Such wonderful and delicious rice! I love you pronouncing and showing each word so that I can mangle it at home:). We love to make fried rice. It is a go-to, because in NC we eat a lot of rice!

[kevpage]

I love this lady, she’s a star and her food is fabulous

[wxfield]

I used to work as a dishwasher in a Chinese restaurant as a teenager. Those authentic steel woks, no matter how seasoned they are are NOT non-stick...lemme tell ya. My arms were like Popeye's from scrubbing those buggers. Go buy yourself a TFal pan and just be prepared to replace it when the cook surface starts flecking off.

[life_score]

Thanks for making the effort and sharing authentic recipes!

[hansdampf]

This is once again a very appealing recipe and as always explained in great detail. Thank you very much! I'm going to cook that up. I think I will use Cornrübchen (Brassica rapa subsp. rapa var. majalis) instead of the broccoli, as these also have a slight mustard note and therefore probably come closer to the ingredient used.

[cookingandbakingaroundtheglobe]

Totally enjoy your teaching during cooking. Keep up the good work!

[DarDarBinks]

This looks so good! And May the 4th be with you!

[joshscott]

Great timing for this video to appear in my suggestions, I have some nice beef in the fridge and a lot of nice fresh vegetables. Looks tasty, great tip with the baking powder in the beef to tenderise. 🌻💖🙏

[suranumitu]

Even when I don't try to cook the dish, it's still such a pleasure to listen to your lucid and eloquent recipes! I'm always like, yeah, got it, no further questions, haha :D

[solemn]

I just received your wok last week, and it's so good. It's fun to cook with it. I made your kung pao chicken recipe the day i got your wok. Amazing ❤️

[rastersplatter]

Great recipe and can vouch for that wok. Have had mine for many years and it's my goto for anything stir fry.

[seanmcfall]

Mandy. This is one of the tastiest and most flavourful fried rice dishes I’ve ever made. (Had to substitute the satay sauce for peanut butter). Thank you so much for your amazing recipes.

[debbiegsyarnylove]

Yummy! Love fried rice of any kind! Thanks for sharing!

[southerncaltattooedbiker]

My favorite is flank steak I just bought some yesterday so I will need to make this It looks yummy 😋

[clemrota-tawha]

Kia Ora from Aotearoa NZ my family loved it

[opwave]

Love the idea of using satay sauce in the sauce. I will try it!