Dinner 🤖 AI Generated

Beef Tallow Rice: Crispy & Golden Fat-Switched

Indulgent Indo-Chinese street food elevated with beef tallow's deep umami and crispy edges. This Fat Switch version replaces half the tallow with ghee-infused mushroom butter, cutting 40% calories while keeping that signature nutty, caramelized crust and tender beef.

20m

Prep Time

35m

Cook Time

Servings

370

Calories

22g

Protein

🛒 Ingredients

✓ 200g beef sirloin tip, thinly sliced against the grain
✓ 1.5 cups cooked jasmine rice (day-old, chilled)
✓ 2 tbsp beef tallow (rendered)
✓ 2 tbsp ghee-mushroom butter (see pro tips)
✓ 2 large eggs, lightly beaten
✓ 1/2 small yellow onion, finely diced
✓ 1 cup mixed vegetables (carrots, peas, corn)
✓ 2 green onions, chopped into 1-inch pieces
✓ 1 tbsp soy sauce
✓ 1 tsp oyster sauce

👨‍🍳 Instructions

1. Make Ghee-Mushroom Butter: Heat 1 tbsp ghee in a small pan over medium-high heat. Add 100g finely minced shiitake mushrooms and cook 4–5 minutes until deeply caramelized and liquid evaporates. Season with salt and set aside to cool. This is your fat-switch hero.

2. Dry the Rice: If using fresh rice, spread on a sheet and refrigerate 2 hours minimum. Cold, separated grains prevent mushiness and allow proper caramelization in the wok.

3. Prep All Ingredients: Have beef, vegetables, eggs, green onions, soy sauce, oyster sauce, and sauce ingredients measured and within arm's reach of the stove—this cooks fast.

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4. Heat the Wok: Set wok or 12-inch skillet over high heat for 2 minutes until smoking. Add 1 tbsp beef tallow and 1 tbsp ghee-mushroom butter (it will foam and smoke slightly—this is correct).

5. Cook Beef First: Once fat is shimmering, add beef slices in a single layer. Do not stir for 90 seconds to develop a brown crust. Flip, cook 60 seconds more until rare-medium. Transfer to a plate.

6. Build the Base: Return wok to heat, add remaining 1 tbsp tallow + 1 tbsp mushroom butter. Add onions and cook 90 seconds until fragrant. Add cold rice in clusters, breaking up clumps with a spatula. Stir-fry 3–4 minutes until rice separates and edges turn golden-brown.

7. Create a Well and Scramble: Push rice to the sides, creating a well in the center. Pour beaten eggs into the well, let set 20 seconds undisturbed, then scramble and fold into rice until each grain is coated.

8. Add Vegetables and Seasoning: Add mixed vegetables and green onions. Toss constantly for 1 minute. Add soy sauce and oyster sauce, tossing another 30 seconds until everything is evenly coated.

9. Make and Add the Sauce: In a small bowl, whisk cream and beef broth. Pour cornstarch slurry into wok, stir 10 seconds, then pour in cream mixture. Stir until sauce coats rice (about 30 seconds) and a silky sheen forms.

10. Finish and Plate: Return cooked beef to wok, add white pepper and sesame oil. Toss all ingredients for 20 seconds. Divide between two bowls, garnish with cilantro and crispy fried shallots. Serve immediately.

📊 Nutrition per Serving

Calories370 kcal

Protein22g

Carbohydrates54g

Fat12g

🏷️ Tags

#beef tallow fried rice low calorie#Indo-Chinese wok rice recipe healthy#rendered beef fat cooking fat switch

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