While we try to eat mostly grain free at home, when we go out to restaurants, we are much more laid back and just stick to “Gluten-Free”. This Turmeric Fried Rice with Beef is one of my favorite gluten-free dishes at a local Thai spot we frequent in the Capitol Hill neighborhood of Seattle.
After ordering it way too many times during my pregnancy, I decided it was time I needed to recreate the recipe so we could (occasionally!) make it at home and I could share it with all of you.
You know I am always looking for excuses to cook with Turmeric and this fried rice is the perfect one. Loaded with veggies and Beef (you could sub chicken, shrimp or just keep it vegetarian with extra eggs!), it’s simple to make and seriously packed with flavor!
- I often see Top Round Steak being sold as “London Broil” – be sure to ask the butcher and just let him know you are making a Stir Fry.
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Turmeric Fried Rice with Beef
- 2 1/2 tablespoons avocado oil or other high heat oil, divided
- 1 pound top round steak thinly sliced
- pinch of kosher salt
- 2 large eggs
- 1/2 medium yellow onion cut into thin moons
- 1 medium carrot peeled and very thinly sliced into rounds
- 2 cups broccoli florets stems trimmed and cut into bite sized pieces
- 1 tablespoon water
- 4 cups pre-cooked and cooled white rice
- 1/2 tablespoons ground turmeric
- 2 tablespoons gluten free Tamari or 3 tablespoons coconut aminos
- generous amount of freshly ground black pepper
- pinch crushed red pepper flakes
- 1 or 2 squirts of Sriracha plus more for serving
- 2 scallions cut into 1 1/2" pieces on the diagonal
- handful cilantro leaves
Heat a large wok over high heat until very hot (and smoking). Add 1/2 Tablespoon of avocado oil and then sliced beef in a single layer. Sprinkle with a pinch of kosher salt. Cook, undisturbed for about 2 minutes then use spatulas or wooden paddles to move around and continue cooking until pink is no longer visible. Immediately remove from wok and set aside.
Add another 1/2 Tablespoon avocado oil to wok and then pour in beaten eggs. The eggs will cook very quickly at this high heat in such a hot wok so stay on top of them. You can cook the eggs like a very thin pancake and flip or just scramble with a wooden paddle. Once they are just cooked, immediately remove and set aside with the cooked beef.
Add 1/2 Tablespoon avocado oil to wok and follow with onion, carrot and broccoli. Stir fry for 2 minutes then add 1 Tablespoon water and cover with lid. Continue cooking for another 2 minutes until vegetables are just tender.
Remove lid. Add rice, remaining 1 Tablespoon avocado oil, turmeric and Tamari (or coconut aminos). Stir fry, stirring constantly, for 2 to 3 minutes, making sure that turmeric is well mixed and all the rice is yellow.
Add beef and egg back in and continue cooking for 30 to 45 seconds until warmed through.
Remove wok from heat, add freshly ground black pepper, pinch of crushed red pepper flakes and squirt (or two!) of Sriracha. Mix and serve topped with sliced scallions and cilantro leaves. Enjoy!