Beef Fried Rice Vegetables (Printable Version)
Tender beef, colorful vegetables, and fragrant rice come together in a quick and satisfying stir-fried dish.
# Ingredient List:
→ Beef and Marinade
01 - 9 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Rice Base
05 - 3 cups cooked jasmine or long-grain rice, preferably day-old
→ Fresh Vegetables
06 - 1 medium carrot, diced
07 - 1 red bell pepper, diced
08 - 1 cup frozen peas
09 - 2 spring onions, finely sliced
10 - 2 cloves garlic, minced
11 - 1 small onion, finely chopped
→ Sauce and Seasonings
12 - 3 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tsp dark soy sauce
15 - 1/2 tsp white pepper
16 - 1 tbsp vegetable oil, plus more as needed
→ Eggs
17 - 2 large eggs, beaten
# Directions:
01 - Combine sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl. Let marinate for 10 minutes to tenderize and infuse flavor.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Sear the marinated beef for 2-3 minutes until browned on all sides. Remove from pan and set aside.
03 - Add additional oil if necessary. Sauté chopped onion and minced garlic for 1 minute until fragrant and translucent.
04 - Add diced carrot and bell pepper to the pan. Stir-fry for 2-3 minutes until slightly tender. Mix in frozen peas and continue cooking for 1 minute.
05 - Push vegetables to one side of the wok. Pour beaten eggs into the cleared space and scramble until just set, about 30-60 seconds.
06 - Add cooked rice to the pan, breaking up any clumps with a spatula. Return seared beef to the pan and toss all ingredients together.
07 - Pour in soy sauce, oyster sauce, dark soy sauce, and white pepper. Stir-fry everything together for 2-3 minutes until heated through and well combined.
08 - Stir in sliced spring onions, adjust seasoning if needed, and serve immediately while hot.
# Expert Tips:
01 -
- This transforms leftover rice into something you would actually order at a restaurant
- The beef stays impossibly tender thanks to a quick marinade trick
02 -
- Cold, day-old rice is absolutely non-negotiable for the right texture
- Cook over the highest heat your stove can manage for that authentic wok flavor
03 -
- Spread freshly cooked rice on a baking sheet and refrigerate uncovered for a few hours to dry it out faster
- Cut your vegetables into small, uniform pieces so everything cooks at the same speed