Go Back
5 from 1 vote
Korean Steak Fried Rice
Print
Korean Steak Fried Rice
Prep Time
15 mins
Cook Time
15 mins
 

Korean Steak Fried Rice has just about everything you'd find in a bibimbap rice bowl but cooked as a fried rice and topped with egg

Course: Main Course
Cuisine: Korean American
Keyword: Blackstone, Dinner Recipes, Easy, Griddle, Hibachi Fried Rice, Kimchi, Recipe, rice, Steak
Servings: 6
Calories: 510 kcal
Author: Cheri Renee
Ingredients
  • 1/2 cup soy sauce
  • 1/2 Asian pear or Fuji apple peeled and grated
  • 1/3 cup gochujang chili paste (Asian section of grocery store)
  • 2 tablespoons ginger paste or grated ginger
  • 2 tablespoons garlic paste or grated garlic
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 1/2 pounds sirloin or ribeye steak thinly sliced
  • 2 tablespoons vegetable oil (or another neutral oil)
  • 1 onion diced
  • 1 carrot grated
  • 8 ounces sliced mushrooms
  • 5 to 6 cups cooked, cooled jasmine rice
  • 1 bunch green onions diced
  • 2 tablespoons butter
  • 2 eggs
  • Optional: kimchi, fried egg, sesame seeds
Instructions

  1. Put the soy sauce, grated pear (or apple), gochujang, ginger, garlic, fish sauce, and vinegar in a bowl and whisk until combined.

  2. Put the thinly sliced steak in a gallon size bag and add a few spoonfuls of the sauce. Massage the bag until coated and marinate at least an hour. Set the remaining sauce aside.

  3. Preheat a large skillet, wok, or griddle to medium high heat. Add 1 Tbsp of the oil and the beef. Cook 2 to 3 minutes, stirring occasionally. Remove the beef and set aside.

  4. Add the remaining 1 Tbsp oil to the large skillet, wok, or griddle over medium high heat and the onion, carrots, mushrooms, and rice. Cook 5 minutes, stirring throughout.

  5. Add the green onions, butter, eggs, and the sauce that was set aside earlier. Cook 5 to 8 more minutes, mix the cooked steak back into the rice during the last minute. Serve with kimchi, fried egg, and sesame seeds if desired.