Beef Stir-Fry with Vegetable Fried Rice
You know those dinners that feel like a little reset button? The kind that comes together fast, smells incredible while it cooks, and somehow tastes like your favorite takeout — but fresher, lighter, and more “wow, I made this”? That’s exactly what this beef stir-fry with vegetable fried rice is.
The beef turns tender and glossy from the sauce, the peppers stay bright and slightly crisp, and the garlic-ginger combo hits the pan with that instant sizzle that makes your kitchen smell like something special is happening. Then there’s the fried rice: warm, savory, and just a little crispy around the edges if you let it sit for a moment (my favorite part). It’s the perfect meal for busy weeknights, lazy weekends, or anytime you want something cozy and satisfying without a pile of dishes afterward.
Ingredients
For the Beef Stir-Fry:
1 lb (450 g) beef sirloin or flank steak, thinly sliced
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, grated
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 Vegetable Fried Rice:
2 cups cooked rice (preferably day-old)
1/2 cup frozen mixed vegetables (corn, peas, diced carrots)
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 egg (optional), scrambled
Salt and pepper, to taste
Instructions
1) Marinate the beef
Add the sliced beef to a bowl. Sprinkle in the cornstarch, pour in the soy sauce, and drizzle the sesame oil.
Mix it well so every piece gets coated. Let it sit for at least 15 minutes. (Even this short marinate makes the beef extra tender.)
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. Stir for about 30 seconds, just until fragrant.
Toss in the bell peppers and peas. Stir-fry for 3–4 minutes. You want them colorful and crisp-tender — not mushy.
3) Cook the beef
Push the vegetables to one side of the pan. Add the marinated beef to the empty space.
Let it cook for 3–4 minutes, stirring occasionally, until browned and cooked through.
4) Add the sauces
Stir in the oyster sauce and hoisin sauce.
Mix everything together so the beef and vegetables get glossy and coated. Cook for 2 more minutes until the sauce thickens slightly.
Then remove from heat.
5) Start the fried rice
In a separate skillet or wok, heat 2 tablespoons vegetable oil over medium-high heat.
Add the mixed vegetables and stir-fry for 2–3 minutes.
6) Scramble the egg (optional)
Push the veggies to one side. Crack in the egg and scramble it quickly.
Once it’s cooked, mix it into the vegetables.
7) Add rice and finish
Add the day-old rice and soy sauce.
Stir-fry for about 5 minutes, breaking up clumps and letting the rice heat through.
If you want that slightly crispy texture, let the rice sit untouched for 20–30 seconds at a time before stirring again.
Season with salt and pepper to taste.
Presentation
Spoon the fried rice onto plates first, then pile the beef stir-fry right alongside it (or right on top if you love saucy rice — no judgment). For a pretty finish, scatter a handful of julienned carrots or sliced green onions over everything. If you want extra shine, a tiny drizzle of sesame oil right before serving is chef’s-kiss good.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
🔥 Kcal: 500 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
This meal is quick, colorful, and full of those savory, cozy flavors that make dinner feel exciting again. The beef stir-fry brings that rich, saucy comfort, and the vegetable fried rice rounds it out with a satisfying, home-cooked bite. If you’ve got rice in the fridge and 40 minutes to spare, you’ve got dinner.