Ingredients
For the Beef Stir-Fry:
- 1 lb (450 g) beef sirloin or flank steak, thinly slicedSteaks
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for frying)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, gratedSoy Sauce
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/4 cup green peas (fresh or frozen)
- 1/4 cup carrots, julienned (optional for topping)
For the Seasoned Vegetable Fried Rice:
- 2 cups cooked rice (preferably day-old)
- 1/2 cup frozen mixed vegetables (corn, peas, diced carrots)Oyster Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 egg (optional), scrambled
- Salt and pepper, to taste
Instructions
1) Marinate the beef
Start with the beef. Add it to a bowl and sprinkle in the cornstarch. Pour in the soy sauce and sesame oil.
Toss everything together until the slices look lightly coated and glossy. Let it sit for at least 15 minutes. (This is the little trick that helps keep the beef tender and flavorful.)
2) Stir-fry the vegetables
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger and stir for about 30 seconds — just until fragrant.
Add the bell peppers and peas. Stir-fry for 3–4 minutes, keeping everything moving so the veggies stay bright and crisp-tender.
3) Cook the beef
Push the vegetables to the side of the pan, making space in the middle.
Add the marinated beef and let it cook for 3–4 minutes, stirring now and then, until browned and cooked through.
4) Add the sauces
Now for the best part: stir in the oyster sauce and hoisin sauce.
Toss everything together and cook for 2 more minutes, just until the sauce thickens slightly and clings to the beef and vegetables.
Remove from heat and let it hang out while you make the rice.
5) Cook the vegetables for the rice
In another skillet or wok, heat 2 tablespoons vegetable oil over medium-high heat.
Add the frozen mixed vegetables and stir-fry for 2–3 minutes until warmed through.
6) Scramble the egg (optional)
Push the vegetables to one side. Crack the egg into the pan and scramble it quickly.
Once it’s set, mix it into the vegetables
7) Add the rice and season
Add the day-old rice and pour in the soy sauce.
Stir-fry for about 5 minutes, breaking up any clumps.
For that “fried rice” texture, let the rice sit untouched for a few seconds here and there — you’ll hear a gentle crackle and get those lightly crispy edges.
Season with salt and pepper to taste.
Presentation
Serve the fried rice on one side of the plate (or in a shallow bowl), then spoon the glossy beef stir-fry right beside it. If you want it to look extra inviting, pile the beef a little higher and let some sauce drip toward the rice — it’s messy in the best way.
Finish with a sprinkle of julienned carrots or sliced green onions for color and crunch. If you have sesame seeds on hand, a tiny pinch on top is a lovely touch too.
Nutritional Information:
- ⏰ Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
- 🔥 Kcal: 500 kcal per serving | 🍽️ Servings: 4 servings