Beef Stir-Fry with Seasoned Vegetable Fried Rice

It’s 6pm and you need dinner fast. If you’re craving something savory and filling, this is for you. This Beef Stir-Fry Fried Rice delivers everything you want. You get tender beef and flavorful rice in one pan.

WHY YOU’LL MAKE THIS AGAIN

This is a quick weeknight dinner staple. It is perfect for those busy Fall nights. You get a complete meal in just 35 minutes. It is much faster than waiting for delivery. Plus, it is a family-friendly win every single time. Your kids will actually eat their vegetables today.

HOW THIS COMES TOGETHER

This recipe comes together with very little stress. You marinate the beef while you prep the vegetables. The high heat does most of the work for you. Using chilled rice is the secret to great texture. It prevents the dish from getting mushy or sticky. Beginners can master this dish on the first try.

WHAT YOU’LL NEED

Most of these items are pantry staples you already own. Grab some fresh beef and you are ready to cook.

• 1 lb flank steak, thinly sliced across the grain
• 2 cups long-grain white rice, cooked and chilled
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 1/2 cup frozen peas, thawed
• 2 large eggs, lightly beaten
• 2 green onions, thinly sliced

STEP-BY-STEP DIRECTIONS

1. In a bowl, toss the sliced beef with 1 tablespoon of soy sauce and cornstarch; marinate for 15 minutes.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering.
3. Add the beef in a single layer and sear until browned, approximately 2-3 minutes; remove beef and set aside.
4. Add the remaining vegetable oil to the wok; stir-fry the ginger and garlic for 30 seconds.
5. Add the broccoli and carrots; stir-fry for 3 minutes until tender-crisp.
6. Push the vegetables to the sides of the wok; pour the eggs into the center and scramble until fully set.
7. Add the chilled rice and peas to the wok, breaking up any rice clumps with a spatula.
8. Incorporate the remaining soy sauce, oyster sauce, and sesame oil; toss to coat evenly.
9. Return the beef to the wok and stir-fry for an additional 1-2 minutes until thoroughly heated.
10. Garnish with sliced green onions before serving.

HOW TO SERVE IT

Serve this hot in deep bowls for a cozy feel. You can drizzle extra soy sauce on top if needed. It looks beautiful with the bright green onion garnish. This is great for a casual hosting night with friends. Pair it with some simple spring rolls or dumplings. It is a hearty meal that stands alone perfectly.

LEFTOVERS & STORAGE

This dish makes for an excellent meal prep option. Store leftovers in an airtight container in the fridge. It will stay fresh for up to 4 days. When reheating, add a tiny splash of water. This keeps the rice from drying out too much. Heat it in a skillet for the best texture. Microwave also works well for a quick lunch.

MAKE IT EVEN BETTER (PRO TIPS)

• Do not skip the 15-minute marinating time for the beef.
• Avoid using fresh, warm rice or it will get mushy.
• Use a very high heat to get that smoky flavor.
• Cut your beef against the grain for maximum tenderness.
• Add a pinch of red pepper flakes for an easy upgrade.
• Keep all ingredients prepped and ready before you start.
• Do not crowd the pan when searing the flank steak.

EASY WAYS TO CHANGE IT UP

• Swap the beef for chicken breast or shrimp instead.
• Use brown rice for a more fiber-rich healthy reset.
• Add sliced bell peppers during the Spring for extra crunch.
• Make it spicy by adding a spoonful of chili crisp.

QUICK QUESTIONS

Can I use fresh rice instead of chilled?

Chilled rice is much better for this Beef Stir-Fry Fried Rice. Fresh rice has too much moisture and will clump. If you must use fresh, spread it on a tray first.

What is the best cut of beef to use?

Flank steak is ideal because it cooks very quickly. You could also use sirloin or skirt steak. Just make sure to slice it very thinly.

I hope you love this simple, one-pan meal as much as I do. It is the perfect solution for those hectic nights. Enjoy your dinner!

— Ethan

Beef Stir-Fry with Seasoned Vegetable Fried Rice

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method

Ingredients

  

• 1 lb flank steak, thinly sliced across the grain
• 2 cups long -grain white rice, cooked and chilled
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarc h
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic , minced
• 1 cup broccoli florets
• 1/2 cup carrots , julienned
• 1/2 cup frozen peas, thawed
• 2 large eggs , lightly beaten
• 2 green onions , thinly sliced

Method

 

1. In a bowl, toss the sliced beef with 1 tablespoon of soy sauce and cornstarch; marinate for 15 minutes.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering.
3. Add the beef in a single layer and sear until browned, approximately 2-3 minutes; remove beef and set aside.
4. Add the remaining vegetable oil to the wok; stir-fry the ginger and garlic for 30 seconds.
5. Add the broccoli and carrots; stir-fry for 3 minutes until tender-crisp.
6. Push the vegetables to the sides of the wok; pour the eggs into the center and scramble until fully set.
7. Add the chilled rice and peas to the wok, breaking up any rice clumps with a spatula.
8. Incorporate the remaining soy sauce, oyster sauce, and sesame oil; toss to coat evenly.
9. Return the beef to the wok and stir-fry for an additional 1-2 minutes until thoroughly heated.
10. Garnish with sliced green onions before serving.