Description
A quick and satisfying stir-fry featuring savory beef, crisp-tender vegetables, and seasoned rice, perfect for busy weeknights.
Ingredients
Scale
- 1 lb flank or sirloin beef
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp rice wine (optional)
- 2 minced garlic cloves
- 1 tbsp minced ginger
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 cup snap peas
- 3 cups cooked day-old rice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- Sliced scallions for garnish
- Lime for garnish
Instructions
- Thinly slice the beef across the grain and marinate with soy sauce, sesame oil, cornstarch, and rice wine for 10-15 minutes.
- Preheat a wok or heavy skillet over high heat until hot.
- Sear the beef in batches for 30-90 seconds per side until browned, then remove from the pan.
- Stir-fry minced garlic and ginger for a few seconds, then add the sliced vegetables and toss for 1-2 minutes.
- Return the beef to the pan, add cooked rice and sauce ingredients, and toss until heated through and evenly coated.
- Finish with sliced scallions and a squeeze of lime before serving.
Notes
For best results, use day-old rice and ensure your pan is very hot for quick cooking. Serve with extra scallions and a side of pickles or kimchi for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1.25 cups
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg