beef recipe with rice
This Beef and Rice Stir-Fry is a quick and delicious meal perfect for busy weeknights. It combines tender strips of beef with colorful vegetables and fluffy rice, all tossed together in a savory sauce. The dish is satisfying and can be made in under 30 minutes.
Equipment
- 1 Wok or large skillet
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Spatula
- 1 Rice cooker or pot for cooking rice
- 4 Serving plates
Ingredients
- 1 cup uncooked jasmine rice
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 unit bell pepper, sliced
- 1 cup broccoli florets
- 1 unit carrot, julienned
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- to taste salt and pepper
- optional green onions, chopped for garnish
Instructions
- Cook the jasmine rice according to package instructions. Fluff and set aside once done.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add the sliced beef to the skillet and season with salt and pepper. Stir-fry for 3-4 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add the minced garlic and stir for about 30 seconds until fragrant.
- Add the sliced bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Return the cooked beef to the skillet with the vegetables. Pour in the soy sauce, oyster sauce, and sesame oil. Mix well and cook for another 2-3 minutes to heat through.
- Serve the beef and vegetable stir-fry over cooked jasmine rice. Garnish with chopped green onions if desired.
Notes
You can customize the vegetables based on what you have on hand or prefer.
For added spice, consider adding red pepper flakes or chili paste to the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.