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–+ servings

Glazed Steak Bites & Garlic Fried Rice

This garlic fried rice with glazed steak bites is incredibly savory, buttery, and full of flavor. The steak is perfectly seared, caramelized on the outside, and so juicy and tender on the inside. And the best part? It’s a quick 30-minute dinner that tastes like you spent way longer in the kitchen.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yields3 servings
Print Recipe Pin Recipe
Servings3 servings

Ingredients

STEAK BITES

  • 1 pound tenderloin steak, cut into bite-sized cubes
  • 1 tablespoon neutral oil, additional for pan
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking soda

SAUCE

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons beef broth
  • 1 tablespoon light brown sugar
  • 1/2 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon cracked black pepper

GARLIC FRIED RICE

  • 2 cups cooked jasmine rice, preferably day-old
  • 1 1/2 tablespoons unsalted butter, divided
  • 2 teaspoons minced garlic
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon gochujang
  • Salt, to taste
  • Black pepper, to taste
  • 3 eggs
  • Green onions, sliced (for garnish)

Instructions 

GARLIC FRIED RICE

  1. In a small bowl, whisk the eggs together with a pinch of salt and black pepper. Set aside.
  2. Heat a wok over medium heat. Add half of the butter and let it melt.
  3. Add the minced garlic and cook for about 30 seconds until fragrant.
  4. Add the cooked jasmine rice and break it up, tossing to coat in the garlic butter.
  5. Add the soy sauce and gochujang. Toss until evenly combined.
  6. Season with salt and black pepper to taste.
  7. Push the rice outward to create an empty space in the center of the wok. Add the remaining butter to the center.
  8. Pour the whisked eggs into the center and let them set slightly, then gently scramble.
  9. Once softly scrambled, mix the eggs into the rice.
  10. Toss everything together for another 1 to 2 minutes until heated through.
  11. Remove the fried rice from the wok and set aside.

GLAZED STEAK BITES

  1. In a bowl, toss the cubed tenderloin with oil, paprika, salt, black pepper, and baking soda. Let sit for 10 minutes.
  2. In a separate bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, sesame oil, rice vinegar, and black pepper.
  3. Heat the wok over high heat until very hot. Add a light coating of neutral oil.
  4. Add the steak in a single layer and sear without moving for 1 to 2 minutes.
  5. Toss and continue cooking until browned on all sides and cooked to your preferred doneness, about 5 to 7 minutes total.
  6. Reduce heat slightly and pour in the sauce. Toss continuously as it thickens and coats the steak, about 1 to 2 minutes.
  7. Remove from heat once glossy and sticky.

ASSEMBLE

  1. Spoon the garlic fried rice into a large serving bowl or divide onto plates.
  2. Add the glazed steak bites right in the center.
  3. Garnish generously with sliced green onions.
  4. Enjoy warm.

Notes

Q: Why use tenderloin for this recipe? Can I use another cut?
A: Tenderloin is the most melt-in-your-mouth cut and incredibly tender. It’s also surprisingly forgiving — even if you slightly overcook it, it stays soft and juicy. If you prefer another option, sirloin, ribeye, New York strip, or even filet mignon all work beautifully — just cut into even cubes so they cook evenly.
Q: Why add baking soda to the steak?
A: Baking soda tenderizes the meat even further and gives you that velvety, restaurant-style texture.
Q: Does the rice need to be day-old?
A: Day-old rice is best because it’s drier and fries beautifully. Fresh rice can work, but make sure it’s fully cooled so it doesn’t turn mushy.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!