Steak Fried Rice
This Steak Fried Rice delivers 25g protein and 527 calories per serving, combining lean beef with carbs for sustained energy. Quick-preps 4 servings on the stovetop, making it an efficient lunch that pairs well with higher-protein dinners. Use this as a carb-cycling option on training days when you need to prioritize calories alongside protein.
Ingredients
- •Beef Sirloin, Top(340g)
- •Soy Sauce, Low Sodium(45g)
- •Vegetable oil(30g)
- •Cornstarch(15g)
- •Oyster sauce(45g)
- •Sesame Oil, Toasted(15g)
- •1/4 teaspoon ground black pepper
- •Peas And Carrots, Frozen, Mixed
- •Garlic(15g)
- •Ginger, Fresh Root(15g)
- •Unsalted Butter(15g)
- •Rice, White, Long-Grain(840g)
- •Green Onion (Scallion)
- •Egg, Whole, Large
Instructions
- 1Thinly slice the steak across the grain into ¼-inch-thick strips. Cut the strips crosswise into bite-size pieces (about 1 inch long).
- 2In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon canola oil, and the cornstarch. Add the beef, toss, and let sit at least 15 minutes to tenderize (30 minutes is even better).
- 3In a separate bowl, stir together the oyster sauce, sesame oil, black pepper, and remaining 1 tablespoon soy sauce.
- 4In a wok or similar large nonstick skillet, heat ½ tablespoon canola oil over medium-high heat. Add half of the marinaded beef, arranging the slices so they do not overlap. Cook on the first side until browned, about 1 minute, then use tongs to flip to the other side and cook 1 minute more. This part goes fast! Essentially, by the time you get the pieces arranged in the skillet, it will already be time to flip the first pieces you laid down. With tongs, transfer to a plate.
- 5Add the second half of the beef and brown on both sides just as you did the first half, then transfer to the plate.
- 6Add the remaining ½ tablespoon canola oil to the skillet. Stir in the peas and carrots, garlic, and ginger. Cook and stir until the vegetables are heated through and the garlic is super fragrant, about 1 minute.
- 7Add the butter, rice, and half of the green onions. Stir to coat the rice in the butter and oil, breaking up any clumps.
- 8Once the rice is coated, move it to one side of the pan. Break the eggs into the open space. With a rubber spatula or wooden spoon, scramble them, then let cook undisturbed. Once the eggs are nearly cooked through, stir them into the rice, breaking them into pieces.
- 9Add the reserved steak (along with any juices that have collected on the plate). Stir in the sauce, evenly distributing the ingredients and making sure everything is nicely coated. Sprinkle the remaining green onions over the top. Taste and adjust seasoning as desired. Enjoy hot.
Nutrition — Per Serving
527
calories
25g
protein
20g
fat
- Carbohydrates
- 67g
- Saturated fat
- 1.8g
- Sodium
- 751 mg
- Dietary fiber
- 0.9g
4 servings per batch · ~344g each
Macro data sourced from USDA FoodData Central
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How much protein does Steak Fried Rice have per serving?
Each serving contains 25g of protein and 527 calories with 20g fat and 67g carbs, positioning this as a balanced carbohydrate and protein combination. The macro profile works well for post-workout meals where carb replenishment is a secondary goal after protein.
How long does Steak Fried Rice take to prep?
Quick prep with 4 servings batched together makes this an efficient lunch option to prepare on meal prep day and portion throughout the week. Stovetop cooking keeps preparation straightforward without specialized equipment or extended active time.
Is Steak Fried Rice good for muscle gain?
At 25g protein per 527-calorie serving with solid carb content, this recipe supports muscle gain by providing post-workout carbohydrates alongside moderate protein. Pair with an additional protein source or increase portions to maximize daily protein intake during a surplus.
