Steak fried rice is one of those dinners that checks every box: quick, satisfying, and packed with flavor. It’s the perfect way to turn simple ingredients into something that feels like takeout, but made right at home with wholesome ingredients you can feel good about. This version is loaded with colorful vegetables, tender bites of steak, and fluffy rice tossed together in a savory sesame and tamari sauce.
What I love most about this recipe is how many vegetables you can pack into one pan without it feeling heavy. Between the broccoli, carrots, peppers, peas, corn, and onion, every bite is full of texture and flavor. It’s the kind of dinner that feels comforting while still being balanced, which makes it perfect for busy weeknights when you want something hearty but nourishing.
Everything comes together in one skillet in under 30 minutes, making it a great option when you need dinner on the table quickly. With grass-fed steak, pasture-raised eggs, and simple pantry staples like sesame oil and tamari, this fried rice is a cleaner homemade version of a classic takeout favorite — and honestly, it might be even better.
Steak Fried Rice
Ingredients
- 1 Onion
- 2 Carrots (peeled and diced)
- 1 bunch Broccoli (trimmed and chopped)
- 2 Peppers (chopped)
- 1 tbsp Minced Garlic
- 1 tbsp Butter
- 2 Organic Pasture Raised Eggs
- 1 lb Organic Grass Fed Beef
- 1 tbsp Siete Taco Seasoning
- 1 tbsp Sesame Oil
- 3 tbsp Tamari (or Soy Sauce, I like using Tamari as its less sodium)
- 3/4 cup Peas
- 3/4 cup Corn
- 2 cups Rice
- Green Onion (for topping)
- Sesame Seeds (for topping)
Instructions
- Start by cooking your rice if it isn’t already prepared. Fried rice works best with cold or day-old rice, so set it aside while you prep the rest of your ingredients.
- Heat a large skillet over medium-high heat with a little avocado oil. Add the steak cut into bite-size pieces and cook until browned and cooked through. Sprinkle in the Siete taco seasoning, stir to coat the steak, and let it cook for another minute so the flavors come together. Remove the steak from the pan and set aside.
- In the same skillet, melt 1 tablespoon butter. Add the chopped onion and cook for about 1 minute until fragrant. Stir in the carrots, broccoli, peppers, and minced garlic, tossing everything together and letting the vegetables cook for 4–5 minutes until slightly tender.
- Add the cooked rice to the pan and break up any clumps with your spatula. Pour in the sesame oil and tamari, then stir well so the rice is evenly coated and starts to crisp slightly.
- Push the rice mixture to the sides of the pan to create a space in the center. Crack the eggs into the middle and scramble them with a spatula. Once the eggs begin to set, slowly mix them into the rice.
- Add the steak back into the pan along with the frozen peas and corn. Stir everything together and cook for another 3–5 minutes until heated through.
- Finish with sliced green onions and sesame seeds, and season with extra salt and pepper if needed. Serve warm.