Craving a flavorful and satisfying meal that's quick to prepare? Look no further than Chao Zhou Beef Fried Rice! This authentic Chinese recipe delivers a delightful explosion of textures and tastes, combining tender beef, fluffy rice, and vibrant vegetables in a savory sauce. Forget complicated takeout orders and enjoy a restaurant-quality meal made easily in your own kitchen. The secret lies in the balance of sweet, salty, and umami flavors, achieved through a simple yet effective sauce and perfectly cooked ingredients. This recipe is perfect for weeknight dinners or a quick and impressive lunch.
This recipe for Chao Zhou Beef Fried Rice focuses on achieving that authentic, restaurant-style flavor at home. We'll guide you through each step, from preparing the ingredients to achieving that perfectly cooked, slightly charred rice that's the hallmark of this dish. Ready to embark on a culinary journey to the Chaozhou region of China? Let's get started with our simple, step-by-step instructions!
Tools Needed
- Wok
- Spatula
Ingredients
- Sirloin tip steak (or ribeye, strip steak, flank steak): ½ lb
- Soy sauce: 1 tbsp + 1 tbsp
- Dark soy sauce: 1 ½ tsp
- White pepper: to taste
- Baking soda
- Chinese broccoli (or regular broccoli, broccolini): 1 bunch
- Taipo (preserved daikon radish): 2-3 tbsp
- Carrot: 1 small
- Garlic: 1 tbsp (minced)
- Ginger: 1 tsp (minced)
- Jasmine rice (cooked)
- Eggs: 2
- Oyster sauce: 1 tbsp
- Satay sauce: 1 tbsp
- Oil: 1 ½ tbsp + more as needed
- Freshly ground white pepper: to taste
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinade
- Cut sirloin tip steak into ⅓ inch thick strips, then dice into cubes. Marinate with soy sauce, dark soy sauce, white pepper, and baking soda.
- Dice Chinese broccoli stem into thin rounds. Separate leaves and stems.
- Dice Taipo (preserved daikon radish).
- Dice carrot, mince garlic and ginger.
- Combine soy sauce, oyster sauce, satay sauce, and white pepper for the seasoning.
Step 2. Stir-fry Beef and Vegetables
- Heat wok until smoking hot. Add oil and swirl. Add beaten eggs, wait to set, then break into smaller pieces. Remove from wok.
- Add more oil to wok. Add beef and pan-fry for about 30 seconds per side, stirring until charred. Remove beef from wok.
- Add garlic, ginger, Taipo, carrot, and broccoli stems to wok. Stir until cooked.
Step 3. Cook the Rice and Combine
- Increase heat to high. Add rice and stir-fry until some grains are jumping (about a few minutes).
- Add seasoning, stir until well mixed. Add egg and beef. Add broccoli leaves, stir until wilted.
Step 4. Season and Serve
- Taste and adjust seasoning. Serve hot.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Baking soda tenderizes tougher cuts of beef.
- Use the preserved daikon radish with salt, not sugar.
- For fried rice, use not-too-wet rice and high heat to prevent sticking.
- Add liquid sauces in batches to maintain high heat and prevent sticking.
Nutrition
- Calories: 600-750
- Fat: 25-35g
- Carbs: 60-75g
- Protein: 30-40g
FAQs
1. Can I use leftover rice for this recipe?
Yes! Using leftover day-old rice is actually preferred as it's less sticky and fries up better. Just make sure it's completely cooled.
2. What kind of beef is best for this recipe?
Sirloin or flank steak are both excellent choices. Cut the beef against the grain into thin strips for the best texture.
3. Can I substitute ingredients?
Yes, feel free to adjust vegetables based on your preference. Peas, carrots, and scallions are all great additions. You can also experiment with different types of soy sauce for varied flavor profiles.
This Chao Zhou Beef Fried Rice recipe is a testament to the simplicity and deliciousness of authentic Chinese cuisine. With its quick preparation time and satisfying flavors, it's sure to become a new family favorite. Enjoy your delicious, homemade meal!