Beef Fried Rice Vegetables (Print Version)

Tender beef and crisp vegetables combine with fragrant rice for a quick, flavorful stir-fry.

# 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

17 - 2 tbsp vegetable oil

# Directions:

01 - Combine sliced beef with 1 tbsp soy sauce, cornstarch, 1 tsp sesame oil, and black pepper in a bowl. Marinate for 10 minutes.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Stir-fry marinated beef for 2 to 3 minutes until browned. Remove and set aside.
03 - Add remaining 1 tbsp vegetable oil to wok. Stir-fry garlic, ginger, and white parts of spring onions for 30 seconds until fragrant.
04 - Add diced carrots and bell pepper; stir-fry for 2 minutes. Add green peas and cook for 1 more minute.
05 - Add cooked rice to the wok, breaking up clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Return beef to wok. Add soy sauce, oyster sauce, toasted sesame oil, and white pepper if using. Toss to coat and heat for about 2 minutes.
07 - Stir in green parts of spring onions. Remove from heat and serve immediately.

# Expert Tips:

01 -
  • It comes together in about 35 minutes total, making weeknight dinners actually feel manageable.
  • The beef stays tender and flavorful because we marinate it first, a trick that completely transforms the texture.
  • You can use whatever vegetables you have on hand, so there's always room for creativity without starting over.
02 -
  • Day-old rice is non-negotiable because fresh rice has too much moisture and will turn into porridge no matter what you do.
  • Don't overcrowd the wok when searing the beef, work in batches if needed so each piece actually browns instead of stewing in its own juices.
  • The key to tender beef is marinating first, using a high heat sear, and never letting it cook beyond a light brown because it'll keep cooking when you add the sauce.
03 -
  • Keep your ingredients prepped and lined up before you turn on the heat because once you start, everything moves fast and there's no time to chop vegetables.
  • If the rice starts sticking to the bottom of the wok, add a tiny splash of water and keep moving it, the steam helps loosen it without making everything wet.
  • Taste constantly in the last few minutes and adjust seasoning with soy sauce, oyster sauce, or sesame oil instead of guessing, your palate is the best measuring tool you have.

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