Cattle Corner: Steppin’Up Beef Fried Rice

Tehama County Beef Ambassador Samantha Prouty, Corning 4-H, had a Gold Merit carcass steer in the recent Tehama District Fair Virtual Jr. Livestock Auction. Her steer placed sixth in the carcass contest sponsored by Tehama County Cattlemen’s Association and Tehama Distruct Fair. The steer was purchased by Hat Creek Construction, graded Choice, with a 14.9 inch rib eye, and yield grade 1.88.


Steppin’Up Beef Fried Rice from 2012 The National Beef Cook-Off winning recipes.

Makes 4 servings.

Total preparation and cooking time: 25 minutes.


ν 2 beef ribeye steaks, cut 3/4 inch thick (about 6 ounces each) well trimmed

ν 1 cup uncooked whole grain instant brown rice

ν 2 tablespoons soy sauce

ν 1 teaspoon instant coffee powder

ν 2 tablespoons vegetable oil, divided

ν 1/2 cup chopped onion

ν 1 /2 cup sliced green onions

ν 1/2 cup thinly sliced cremini mushrooms

ν 2 eggs, beaten


1. Prepare rice according to package directions. Set aside; keep warm.

2. Cut beef steaks across the grain into 1/8 – inch thick strips, about 1–inch long; set aside.

3. Combine soy sauce and instant coffee in small bowl. Stir to dissolve coffee; set aside.

4. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onion, green onions and mushrooms; stir-fry 1 to 2 minutes. Add eggs; cook 30 seconds to 1 minute or just until cooked through, stirring occasionally. Stir in cooked rice and soy sauce – coffee mixture; stir-fry 1 to 2 minutes or until heated through. Remove from skillet; keep warm.

5. Heat 2 teaspoons oil in large nonstick skillet or wok over medium- high heat until hot. Add half of beef; stir-fry beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from pan. Repeat with remaining 2 teaspoons oil and beef. Return beef to skillet; stir in rice mixture. Cook and stir about 1 minute or until heated through.

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