Beef Fried Rice Vegetables (Print version)
Tender beef and colorful vegetables stir-fried with jasmine rice in a savory sauce for a quick meal.
# What you'll need:
→ Beef
01 - 9 oz flank steak or sirloin, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon sesame oil
→ Rice
05 - 3 cups cooked and cooled jasmine rice, preferably day-old
→ Vegetables
06 - 1 medium carrot, diced
07 - 1 red bell pepper, diced
08 - 1 cup frozen peas
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
→ Sauce & Seasoning
12 - 2 tablespoons soy sauce
13 - 1 tablespoon oyster sauce
14 - 1 teaspoon toasted sesame oil
15 - ½ teaspoon ground white pepper
16 - Salt, to taste
→ Eggs
17 - 2 large eggs, lightly beaten
→ Oil
18 - 2 tablespoons vegetable oil, divided
# Method:
01 - Combine the sliced beef with 1 tablespoon soy sauce, cornstarch, and 1 teaspoon sesame oil in a bowl. Mix thoroughly and let marinate for 10 minutes at room temperature.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2–3 minutes until just browned. Remove from the wok and set aside.
03 - Add the remaining 1 tablespoon oil to the wok. Add garlic, ginger, and carrot. Stir-fry for 2 minutes. Add bell pepper and peas, and stir-fry for another 2 minutes until vegetables are just tender.
04 - Push vegetables to the side of the wok and pour in the beaten eggs. Let set for 30 seconds, then scramble and mix with the vegetables.
05 - Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes until heated through.
06 - Return the beef to the wok. Add soy sauce, oyster sauce, sesame oil, and ground white pepper. Toss everything together for 1–2 minutes, ensuring even distribution of sauce.
07 - Stir in the sliced spring onions. Taste and adjust seasoning with salt if needed. Serve hot, garnished with extra spring onions if desired.
# Expert advice:
01 -
- It transforms leftover rice into something extraordinary, saving you from food waste boredom
- The beef stays incredibly tender because of a simple marinating trick I learned from a restaurant cook
- Everything happens in one pan, meaning fewer dishes and more time to actually eat
02 -
- Cold, day-old rice is essential, fresh rice turns into glue no matter how carefully you stir-fry
- Keep everything moving once cooking starts, high heat requires constant attention to prevent burning
- Have all ingredients prepped before you turn on the stove, this dish moves too fast for mid-recipe chopping
03 -
- Don't overcrowd your wok, cook in batches if necessary, or you'll end up steaming instead of stir-frying
- Toasted sesame oil should always be added at the end, heating it destroys its delicate nutty flavor