Beef Fried Rice with Vegetables (Printable)
Tender beef and colorful vegetables in savory stir-fried rice ready in 30 minutes.
# What You'll Need:
→ Beef
01 - 9 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Rice
05 - 3 cups cooked and cooled jasmine rice, preferably day-old
→ Vegetables
06 - 1 medium carrot, diced
07 - 1 red bell pepper, diced
08 - 1 cup frozen peas
09 - 2 spring onions, sliced
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
→ Sauce & Seasoning
12 - 2 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tsp toasted sesame oil
15 - 1/2 tsp ground white pepper
16 - Salt, to taste
→ Eggs
17 - 2 large eggs, lightly beaten
→ Oil
18 - 2 tbsp vegetable oil, divided
# Directions:
01 - Combine the sliced beef with 1 tbsp soy sauce, cornstarch, and 1 tsp sesame oil in a bowl. Mix thoroughly and let marinate for 10 minutes at room temperature.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2–3 minutes until just browned. Remove from the wok and set aside.
03 - Add the remaining 1 tbsp oil to the wok. Add garlic, ginger, and carrot. Stir-fry for 2 minutes. Add bell pepper and peas, and stir-fry for another 2 minutes until vegetables are just tender.
04 - Push vegetables to the side of the wok and pour in the beaten eggs. Let set for 30 seconds, then scramble and mix with the vegetables.
05 - Add the cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2–3 minutes until thoroughly heated through.
06 - Return the beef to the wok. Add soy sauce, oyster sauce, sesame oil, and ground white pepper. Toss everything together for 1–2 minutes, ensuring the sauce coats all ingredients evenly.
07 - Stir in the sliced spring onions. Taste and adjust seasoning with salt if needed. Serve hot, garnished with extra spring onions if desired.
# Expert Tips:
01 -
- Transforms leftover rice into something extraordinary in under 30 minutes
- Packs beef and vegetables into one satisfying bowl that kids actually eat
- The sauce creates that glossy, restaurant-style finish that feels indulgent
02 -
- Cold, day-old rice prevents the dish from turning into a gummy, disappointing mess
- High heat is essential—wok hei, that smoky flavor, only happens when your pan is screaming hot
- Overcrowding the wok drops the temperature dramatically, so cook in batches if necessary
03 -
- Prep every single ingredient before you turn on the stove—stir-frying happens fast and waits for no one
- Use a wok spatula with a thin edge to scrape up any fond that develops on the pan surface
- If your wok starts smoking excessively, lower the heat slightly rather than removing it entirely