Sirloin Beef Fried Rice Recipes

Steps:

• Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, bay leaf, basil and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Return beef to the pan; cook for 2-4 minutes or until tender. Discard bay leaf. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.
• Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.
• Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; stir-fry 5 min. or until evenly browned. Add beans, corn and onions; stir-fry 3 to 5 min. or until beans are crisp-tender.
• Stir in dressing; cook 1 min.
• Add rice and broth; stir. Bring to boil; cover. Remove from heat; let stand 5 min.

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Steps:

• Cook rice fully before starting meat.
• Fill large saucepan with 4 c water & 2 c brown rice. Bring to boil. Reduce heat, cover, & simmer 50 minutes. Set aside.
• Trim fat from steak and cut into small, thin pieces.
• In a large skillet, heat oil and sauté garlic until garlic is golden.
• Add steak, vinegar, salt, and pepper. Cook for 6 minutes, stirring beef until brown.
• Add onion and tomato. Cook until onion is transparent. Stir in rice until well mixed.
• Note: My husband hates onions, but loves the flavor they do give this dish. To appease him, I cook with the onions & remove them prior to adding the rice.

Steps:

• Combine the sirloin with 1 tablespoon of the soy sauce, half of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done (10 minutes). Drain the rice and return it to the pot.
• Meanwhile, heat a nonstick wok over moderately high heat. Fry the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked (1 to 2 minutes) and then remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
• Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
• Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.