Beef Fried Rice Vegetables (Print Version)

Tender beef and colorful vegetables stir-fried with fragrant jasmine rice for an easy meal.

# What You'll Need:

→ Beef

01 - 10 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
05 - Pinch of black pepper

→ Rice

06 - 3 cups cooked jasmine or long grain rice, preferably day-old

→ Vegetables

07 - 1 medium carrot, diced
08 - 1 red bell pepper, diced
09 - 3.5 oz green peas, fresh or frozen
10 - 2 spring onions, sliced (white and green parts separated)
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, minced

→ Sauce & Seasoning

13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tsp toasted sesame oil
16 - 1/2 tsp white pepper (optional)

→ Cooking Oil

17 - 2 tbsp vegetable oil

# How to Cook:

01 - Combine thinly sliced beef with 1 tablespoon soy sauce, cornstarch, 1 teaspoon sesame oil, and a pinch of black pepper in a bowl. Let marinate for 10 minutes.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef and stir-fry for 2 to 3 minutes until browned. Transfer beef to a plate and set aside.
03 - Add remaining 1 tablespoon oil to the wok. Stir-fry garlic, ginger, and white parts of spring onions for 30 seconds until fragrant.
04 - Incorporate diced carrots and bell pepper, stir-frying for 2 minutes. Add green peas and cook for an additional minute.
05 - Add cooked rice to the wok, breaking up clumps with a spatula. Stir-fry for 2 to 3 minutes until warmed through.
06 - Return the beef to the wok. Pour in soy sauce, oyster sauce, toasted sesame oil, and white pepper if desired. Toss to coat evenly and heat through for about 2 minutes.
07 - Stir in green parts of spring onions, remove from heat, and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you've been a chef all along.
  • Day-old rice transforms into something crispy and delicious, so nothing gets wasted.
  • The beef stays tender instead of rubbery because of one small trick with cornstarch and sesame oil.
02 -
  • Day-old rice is non-negotiable because warm rice will steam into a clumpy mess instead of staying separate and crispy.
  • Keep your heat high and your motions quick, this dish happens fast and that's what makes the vegetables crisp and the beef tender.
  • Marinating the beef with cornstarch is the secret that makes it taste silky instead of chewy, learned this the hard way after one too many rubbery attempts.
03 -
  • Use a wok if you have one because the curved shape makes it easier to keep food moving and prevent sticking, but a large skillet works just as well if that's what you've got.
  • Taste the rice before serving and adjust the soy sauce or oyster sauce to your preference, some people like it saltier and that's completely fine.

Go Back